I agree that chicken on the PBC is about as good as it gets. However, I would like to have the skin crisp up a bit more for truly bite through goodness. I have tried cooking the chicken a bit longer (fortunately bird does not dry out at all if I go over 165 temp in the breast) and cracking or removing the lid for the last 5 minutes or so. It seems to help but still not what I would call bite through. Anyone have suggestions?
I was also thinking of brushing the bird with bbq sauce, butter or some other type of basting sauce during the last few minutes. Has anyone given that a shot.?
Thanks all. Great forum for sharing ideas on the PBC.