The Texas BBQ Forum

Just wondering how many of your apply rub underneath the skin? Or do you mostly just apply the rub over the skin?

Thanks for any help as half chickens are my nemesis.

We tried it for a while it was a lot of work for very little return in our opinion.

If you brine or inject, you should be getting plenty of flavor into the meat, but for the most part, once the judging starts, the skin is a mess anyway, so it's almost negated that you put rub on the skin other than to help with color, although there are some judges that will take a bite of the skin as well. There are a few members here who make chicken rubs that might offer a better insight into how they use their rubs, but I like to do it all at a comp, brine, inject, rub under the skin, rub on the skin, I mean why not? I'm spending good money to try and win a little of it back and maybe a trophy or two..why not go all out right? Of course when it comes down to it, it's really all about cooking it right and keeping the breast juicy and moist, while adding just the right flavor.

I do not apply rub under the skin. Never found it to be much help. There are of other ways to get flavor into the meat (injecting, brining, etc.).

when i judge i try to get a piece of skin to taste with the meat.

I season under the skin as well as on top.