re: Thanks for the access Aggies.

Make sure to wrap brisket in foil after the first hour or two. Get it perfectly charred then wrap it. When it is about an hour away from being done, unwrap it to finish. Follow all the temperature guidelines mentioned above. Wrapping it will make it tender and moist.

And use whatever wood you like. You don't have to use Mesquite. I like Oak with a little Pecan mixed in.

And I use a sop instead of a rub, but some folks like a rub better. Personal preference.

Not a fan of Mesquite or sop.

I need help with my chicken. I can never get the skin right. Its always too rubbery. Anyone have some pointers. I've tried drying it out uncovered the night before and it still didn't work.

How are you trying to get the skin? Charred and crisp? Or softer?

Getting crisp skin is tough if you brine it, it turns rubbery, if you dry it out it turns to mush, we just watch it close and cook it skin side down for a bit if need be. You are looking for bite through skin crispy is a bonus

quote:

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 keep hearing good things about beer can chicken

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Anything with beer is better. That's a fact.

A lot of times I'll inject my birds with butter with a little garlic. Cause just like beer anything is better with butter and garlic.

Texture of meat or skin? Injection has no effect on skin, the meat is juicier with butter injection obviously. Just make sure to inject it evenly. You don't want bitter pockets. That's kinda gross, especially the next day. Just do it evenly and you'll love it.

Correct. But if you want the skin crisp use a sugary sop. The crystallized sugars in the sop will make it crisp.

Take it from a chicken fricker major.

;)

Cull buck