Dear Dr. BBQ:
I use your “Big Time BBQ Cookbook” religiously. I have followed the recipe for chicken thighs and legs using indirect smoking at 235° F. to maybe 250° F with pecan wood. I use the “sweet and sticky” glaze called for in the book. When the chicken is done the skin is very, very dark–almost black. Even though my friends love the meat I always get comments that the chicken looks “burnt.” Are there any suggestions to get this chicken to present “lighter” and not so “burnt” looking? How about the using the Texas Crutch to continue cooking but not have contact directly with the smoke? Then I can take it out of the “crutch” and add the glaze. Thanks for everything.
Thanks for the nice words. I’d rather not wrap chicken in the “Texas Crutch” (aluminum foil) but if you’re using straight wood you might try switching to charcoal for the whole cook or at least the second half. Other than that, I’ll take the taste over the appearance any day!