Smoke 325F+ smoker temp the entire time. Should get the job done and is the only consistent voodoo I've personally encountered to fight with poultry skin.
With that said I've never tried the baking powder thing. Never needed too after cranking the heat up.
I go from brine/cure, pat with paper towels and into the smoker :)
With that said I've never tried the baking powder thing. Never needed too after cranking the heat up.
I go from brine/cure, pat with paper towels and into the smoker :)