How to Get Crispy, Bite-Through Skin on Chicken

Step 1: Salt Brine

Pat chicken dry, sprinkle kosher salt, and let it rest uncovered in the fridge on a rack for 1 to 24 hours. This draws out moisture and preps the skin.

Step 2: Season & Coat

Rub chicken with olive oil, dust lightly with cornstarch to prevent rubbery skin, then apply your favorite seasoning. Try Butcher BBQ Queen Bee Honey Rub for a sweet, zesty kick.

Step 3: Cook with High Heat Finish

Smoke low and slow for about an hour to absorb flavor, then crank the heat to 300°F for the last 30 minutes. This blast of heat crisps the skin and breaks down fat for that perfect bite.