With a Traeger, what do you do when you are cooking wings or thighs to keep the skin from being “rubbery”?
Charlie
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Competition BBQ Secrets
Tips and tricks on how to slow smoke competition quality BBQ ribs, chicken, butts, and brisket.
Charlie:
This works very well… http://www.bbqsuccess.com/rubbery-chicken-skin/
Cooking at a higher temperature works well as stated in the book.
Also… some chicken like Perdue and Tyson has very tough and thick skin to start with and it is harder to get “bite through”. We use Publix Greenwise chicken now and it works like a charm. Any organic chicken like Greenwise should work too.
Thanks,
Bill