The Western Canadian BBQ Association

I did a test run of some chicken with a new rub I picked up from Georgia. The chicken looked excellent when finished, but once the skin was removed, same old smoked chicken. Should I cut the skin about 3 times with a razor to let the rub get into the meat?

Ok, I'm not going to brine them, so cut the tops or what?

Gene, when you are rubbing the chicken quarters, are you also pulling the skin back to get the rub under the skin? I don't do quarters -- I do just thighs. I usually pull the skin completely back (leaving it connected at the edge on one side) and apply the rub to the meat then pull the skin back over and tuck it under when I form up the chicken thigh.

Maybe I'll make a paste of butter and the rub and give it a good dose under the skin.

Don't you have any chickens in Texas

Hey Gene are you just sprinkling on the rub and then straight to the pit? Typically I put the rub on and let it sit a few hours before I cook it. Try coating both sides with the rub then let them sit for a couple of hours.

I don't normally let them sit that long, but I do wait 10-15 minutes after I've applied the rub to one side before I flip it over and apply rub to the other side. Then I wait 10-15 minutes before putting the meat in the smoker.