I just tried for the third time to smoke a whole chicken, with poor results on the skin.
I would like to end up with crispy skin but end up with soft inedible, in my opinion, skin. The chicken meat is juicy and delicious, but I really would like to be able to enjoy the rub on crispy skin. I’ve smoked at a high of 350, spatchcocked, olive oil and rub on the skin. I haven’t yet tried brining. Is brining either dry or wet required to get crispy skin? PLEASE HELP!
I would like to end up with crispy skin but end up with soft inedible, in my opinion, skin. The chicken meat is juicy and delicious, but I really would like to be able to enjoy the rub on crispy skin. I’ve smoked at a high of 350, spatchcocked, olive oil and rub on the skin. I haven’t yet tried brining. Is brining either dry or wet required to get crispy skin? PLEASE HELP!