Skinless Chicken?


 
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Dale Nichols

TVWBB Super Fan
Has anyone ever brined a chicken, then skinned it and then applied rub and then smoked it at 225 to 250. We always apply rub to the skin and then peel it off before we eat, so it like the chicken is just smoked.
 
Dale try skinning then brining. Rinse thoroughly. I have been very pleased with skinless chicks. Go light on the smoke though. Why fight the crisp skin battle?
 
Dale, brine as usual, don't remove skin, just seperate skin from meat by sliding your fingers carefully between the two. Apply rub directly to the meat and pull skin back down over the rub. Smoke as always then remove the skin, your chicken will come out nice and moist this way.
 
How do you think this fares against doing boneless/skinless breasts on the kettle with a higher heat guys??


Big Al
 
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