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Discussion in 'Q&A With Steven Raichlen' started by bbq boy, May 29, 2011.
What is the best way to eliminate rubbery chicken skin when smoking chicken thighs?
I responded to a similar question on this forum yesterday or the day before, but the answer is this: The lower temperatures needed for smoking are simply not high enough to render the fat out of the skin, leaving it "flabby". Smoke the chicken thighs first, then finish them by turning them skin-side down and finishing them over higher indirect heat (350 or so). Also, if you brine your chicken thighs before smoking/grilling, it is more difficult to achieve crisp skin as it absorbs some of the brine.