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Anyone Crutch Chicken?

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    #16
    So rat88, I'm still a bit unclear as to exactly what you're asking and what your goal is. Let me ask this so we're on the same page. Are you looking for softer, but not necessarily crispy skin? Or are you looking for soft and crispy skin? And which cooker do you want to achieve this result on? Your UDS & charcoal grill, and your electric are vastly different atmospheres for chicken skin.

    Help us help you. We can nail this for you.

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      #17
      Trying to find a way to fix the skin on chicken cooked in the MES. It comes out like the blister packs they sell everything in now. The easy way would be to not do chicken in the MES, but i dont give up that easy. This all started when i built the bong for it and needed something to test it out with. I had not done any chicken for a while so I decided to give that a try. The meat was good, but the dogs couldnt even eat the skin.

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        #18
        Butter bath thighs get the foil

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