Hiya folks...

I have two 5-ish pound chickens, spatchcocked and brining...
hopefully later today I can smoke them on the old style Egg. I am
brining them, for flavor - just to see how it works out.. I've tried
the spatchcock without the brine and it was right tasty... but thought
I would check it out this way as well.

So... sometimes when I smoke the chickens... the skin is nice a
crispy-crunchy and u can bite right through it... other times it is
kinda rubbery and not yummy at all. Is this a cookign temp. thing? Do
I need to cook it a bit more to get the crispy crunchy skin?

Tips... advice...

appreciated.

thanks

-Woogeroo



-Woogeroo

'spill a beer cuz I'm missin' you, I'm still alright to smile...'

Hey! Wait a minute!?

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