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Wood River BBQ Team


Cooking chicken seems easy but for me to produce a product that's juicy, tender, flavorful and has a crispy skin has not been easy. Chicken is lean and low in fat and that makes it easy to dry out and the drying process starts at the beginning of the cook when heat is first applied. The skin surface, which is mostly fat and loosely attached, takes the heat (300*) first and can become overcooked and dried out before the center is cooked.

I've tried injection on a cook. Next I've tried a rub only. I've tried Myron Mixon's Cupcake chicken. I've tried a butter bath that ended up looking like "poached" chicken. I've treid marinating. Lately, I've used Zesty Italian as a brine and 1 hour before the cook I applied veggie oil and Grill Mates. All those methods have produced a product that's pretty good but always one of the 4 factors is missing.

Last weekend I cooked a batch of thighs for a neighborhood gathering. On 1/2 of the batch I used only SALT. On the other half I used Grill Mates, which contains salt, sugar, brown sugar, onion, garlic and a bunch of other stuff. The problem with all those ingredients (other than salt) is their molecules are too large to penetrate the skin and they stick to the surface of the meat. The barch that were salted went in a flash. They were juicy, tender, flavorful and the skin was crispy plus they looked great. I eventually got rid of the other batch but from now on all I'm using on chicken is SALT.

Try garlic salt.  Works for me.
Wood River BBQ Team

stewartr002 wrote:
Try garlic salt. Works for me.

Thank you for the tip. I've been using plain table salt but I like your idea better and I think your tip will kick up the flavor a few notches.

Have you tried removing the skin and scraping the fat off and putting it back on?

Chicken prep is a pain, if you do try this method use a plastic scraper so you don't cut the skin

Just a quick google search
Wood River BBQ Team

On Memorial Day, in an effort to improve the end product,  I've taken animal's advise and lifted the skin, after trimming off the excess skin, and scraped some of fat. Then I applied a coat of veggie oil, garlic salt and pepper to the outside. I cooked at 300* and took them off at 165* internal. It turned out to be the best chicken I've eaten and I'm going to stick with this simple process. The chicken was juicy, tender, had good flavor and the skin was crispy. Those 4 things was what I was looking for.

Smoked Pulled Chicken

Me and my family adore this pulled smoked chicken, one of the greatest pleasures when you put it on a bun with BBQ sauce. My husband and kids nag me all the time to make it!

I find you need to be careful when smoking chicken, it just dry out quite easily, so I keep it covered in foil and lathered it in a generous amount of butter seasoned with my texas style rub (about 1/2 cup for a whole chicken, see the recipe at the end), so that it could withstand the 4 hour roast, then uncovered in the last half hour to make sure it absorbed a good amount of smoke in the last run.

Keep your smoker temp around 230-250 F, I have been loving the green mountain daniel boone, it easy to maintain a consistent temperature anything higher will risk giving you a tough/dried out bird. When I was done cooking the meat just fell off the bone, and pulled apart with no effort at all! As far as using smoke, If you have a smoker, smoke away. I usually have it in thr smoker for three hours then for last 40 minutes I unwrap it.

When its has cooled enough, grab some forks and go to town pulling your chicken. Have it on burgers, on nachos they are so many delicious options Enjoy!

Homemade Texas Style Rub
1/3 cup chili powder
1/3 cup golden brown sugar packed
1/4 cup salt
1/4 cup ground black pepper
2 tbsp ground mustard
2 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp ground cayenne pepper Forum Index -> Recipes
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