Scraping the skin for bite thru skin

Discussion in 'Poultry' started by beers-n-bbq, Aug 5, 2015.

  1. beers-n-bbq

    beers-n-bbq Fire Starter

    Ok so ive done chicken thighs plenty of times, have done them at temps of 320. Havent been able to get the bite thru crispy skin. I think this weekend im gonna attempt scraping the fat from under the skin. Ive read about it and have seen it done on pitmasters on tv. It seems like a real hassle but i kinda wanna try it. Does anyone know of the most efficient way to scrape it? Should i use a sharp knife, a butter knife? Whats the best tool and method for doing this? Any tips are greatly appreciated...
     
  2. fwismoker

    fwismoker Master of the Pit

    Are you doing comp?   If you aren't  then there's no need for crispy bite through.  What are you cooking on?
     
  3. beers-n-bbq

    beers-n-bbq Fire Starter

    No m not doing a comp but i cant ever get crispy skin....it always comes out rubbery and rips off. I might not try it, it seems way too time consuming but i was considering trying it. I got a masterbuilt sportsman elite propane smoker. Whats some other ways to get better skin in the smoker, even when i cooked it at 320-325 like ive seen some people say their skin is good at mine still comes out like rubber.
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Where in the zmoker do youplace the Chicken ? Direct heat is best ( after the Bird done ) , If not on your smoker , on a Grill .:cool:
     

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