Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: curegeorg on January 22, 2017, 10:43:23 PM
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Just did my first chicken on the smoker. Came out pretty good, a touch bland for my taste but my kids and wife liked it.
DMs brine and injected with the brine also. I didn't have a salt free rub so just rubbed with garlic, onion, and pepper. 2.5oz pecan. Took off and grilled. Skin came out nice on some and I had some flare ups and burnt the skin a little on two. Wife even liked the skin.
Im not really a chicken liker anyway, but Ill use a more impactful rub next go. I think it would have been fine with a normal rub anyway but didn't want to go too salty. Smoke flavor was there and mild, but I'd prefer a little more.
Lotta good ideas on this forum. Thx.
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Try pulling the skin back to get the rub onto the meat.
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Even when I brine, I never use "salt-free" rubs. I rinse the meat thoroughly, to get the salt off the surface, then use my usual rubs. Missing salt on the skin may be your missing link!