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bosco

Traeger Timberline 1300

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14 hours ago, ckreef said:

 

LOL - I should have known that was coming. 

 

Rinse and pat the chicken dry. Use a dry rub of some kind with no liquid binder. Cook at 400* and the last 30 minutes needs to be skin up. That's it. Sometimes simple is better. There is enough fat in the skin itself to crisp it up. 

 

I've tried all the other methods. Refrigerate overnight, corn starch on skin, oil the skin, blah blah blah....... 

 

Simple is better. 

 

 

 

I am happy. That is what I ended up at pretty much. 15 skin up, 15 down, flip and cook to temp and slash the skin to let the oil out before cooking. I ended up there by going up from 325 at 25 degree bumps each cook. Yes simple is better and you get crisp skin at 400.

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