Guys I need some advice for about my competition chicken. I have the flavor profile where I want it but it seems that no matter what I do I can not get a finish to stay on my chicken. when ever I turn the chicken over to sauce the bottom all of color washes off leaving a piece of chicken that is color less and unappealing. What I have been doing to cook the chicken is first marinating it for a few hours then rubbing it then cooking it either indirect on the kettle on at a high temp on the wsm. Is there anything I may be doing wrong? Or are there any tips or tricks you my be will to give up that can help my chicken skin appearance.
Thanks
Chris
Thanks
Chris