Hot and Fast BBQ on Your Weber Smokey Mountain Cooker by Bill Gillespie

Author:Bill Gillespie [Gillespie, Bill]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2021-05-04T00:00:00+00:00

NOTES: The skin should wrap around the thigh, fully covering the front, and each end should overlap on the back side. I also do this the day before turn-ins because letting the skin set overnight allows for better adhesion, meaning the skin will stick better to the meat.

I don’t like to use any extra wood while cooking competition chicken. I find that using extra wood causes the chicken to become too smoky and the skin to be rubbery, which is not good for competition. Remember, we’re trying to get bite-thru skin.

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