I'm doing about a dozen chicken thighs (after an 8 lb butt is done). I was thinking of marinating in italian dressing for a few hours. How long should I marinate? Then I will rub and put on the smoker using the empty water pan method. Should I use a rub with no sugar because of the higher temp? I will use some cherry wood and take the thighs off the WSM just before they are done and finish them on the grill to crisp up the skin. Any problems with this method?
Also, I was talking to a buddy who's pretty experienced in BBQ and he said it's possible to get crispy chicken skin low & slow by using a rub with about 60% salt content, because the salt draws the moisture out. Any thoughts?
Chris
Also, I was talking to a buddy who's pretty experienced in BBQ and he said it's possible to get crispy chicken skin low & slow by using a rub with about 60% salt content, because the salt draws the moisture out. Any thoughts?
Chris