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OLS · 07-10-2013, 04:13 PM

Rubbery skin is the one and only thing I hate about smoked chicken. I think the skin is
important, it protects the meat and also keeps the total smoked flavor from ever being
overwhelming, it creates such a delicate flavor that it is almost ethereal. But I have
finally just stopped the half measures...now if I can't char/crisp the skin before I pull
the meat, I just don't do it. But when you take the time to do both, wow, what a great
result. As for strictly turkey breasts, man, I don't know, can you even GET IT with skin
on it? Maybe you can wrap it in cheesecloth. I bet turkey breast on the smoker is great.
I am not a fan of wings or those giant, tendonny, spikey legs, either.

07-10-2013, 04:13 PM	#4010
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Rubbery skin is the one and only thing I hate about smoked chicken. I think the skin is important, it protects the meat and also keeps the total smoked flavor from ever being overwhelming, it creates such a delicate flavor that it is almost ethereal. But I have finally just stopped the half measures...now if I can't char/crisp the skin before I pull the meat, I just don't do it. But when you take the time to do both, wow, what a great result. As for strictly turkey breasts, man, I don't know, can you even GET IT with skin on it? Maybe you can wrap it in cheesecloth. I bet turkey breast on the smoker is great. I am not a fan of wings or those giant, tendonny, spikey legs, either.