Hey guys,
I am new here. I have a 30" Masterbuilt propane smoker that I've used for years. I am learning a lot thanks to all of you!
I have a question about smoking poultry. Do you remove the skin? Or leave it on? I have read where you leave it on and tun up the temp in the last half hour to get a good crisp. I was thinking I should remove the skin. I am going to smoke some chicken legs tomorrow and not sure which route to go.
Looking for any advice.
Thanks! :)
I am new here. I have a 30" Masterbuilt propane smoker that I've used for years. I am learning a lot thanks to all of you!
I have a question about smoking poultry. Do you remove the skin? Or leave it on? I have read where you leave it on and tun up the temp in the last half hour to get a good crisp. I was thinking I should remove the skin. I am going to smoke some chicken legs tomorrow and not sure which route to go.
- If I apply a dry rub to the skin, then smoke it, should I remove the skin before eating?
- Should I peel back the skin, apply the dry rub, then pull the skin back over the rub?
- Should I remove the skin and apply the dry rub directly on the meat then smoke it?
Looking for any advice.
Thanks! :)