I’ve always struggled with the skin coming out rubbery, even when everything else was right. This cook finally gave me bite-through skin instead of that chewy pull-off thing.
It came down to how the skin was treated and the proper way of seasoning and applying the rub, no fancy ingredients, just fixing the technique.
If you’ve cracked crispy skin on a smoker (especially pellet grills), what actually worked for you?
by Intelligent-Let-2527
4 Comments
How did u do this I must know
Definitely helps to finish off with a few minutes at a high temp. Oiling or using a cooking spray on the skin helps too.
I use a charcoal grill, however I do skin side down earlier on in the cook to get things set and then again closer to the end for that final crisp. Higher temps for a short exposure is the trick. When I have skin side down, I don’t go move from the grill, because it’s doesn’t take much to burn them beyond recognition.
Kenji’s recipe works well fo thighs and wings