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re: South Carolina BBQ is better than Texas BBQ
Posted on 9/26/17 at 12:54 pm to Farmer1906
Posted on 9/26/17 at 12:54 pm to Farmer1906
quote:
You have to up your temp up to 275-300. You have to do your chickens separate from brisket and ribs if you want that skin more crisp. I like to do sticks and thighs for about 1.5 hours.
I like all bbq. To say brisket is not is just absurd. I do brisket and butts, but often default to ribs for time constraints.
quote:
I can't get firm skin on smoked chicken to save my life.
This is my issue too. The chicken skin turns out too rubbery. And this is after I leave it sitting uncovered overnight and try to dry the skin off before putting it on. I don't do whole chickens enough to really worry about it though.
Brisket, Ribs, and Butt are my go tos. If I do poultry I prefer turkey.
You have to up your temp up to 275-300. You have to do your chickens separate from brisket and ribs if you want that skin more crisp. I like to do sticks and thighs for about 1.5 hours.
I like all bbq. To say brisket is not is just absurd. I do brisket and butts, but often default to ribs for time constraints.
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