Chicken mop. Do you mop with anything to keep skin from "pulling" on a 1/2 chicken? I'm "toothpickimg" alteady.

Disclaimer: I'm not a competition guy, but I put out some pretty good bbq and people have told me I should enter some competitions.

I don't mop chicken but I don't ever have problems with the skin pulling or breaking. Are you cooking them whole or in halves? Also i would imagine that a mop would make the skin soft or slimy, rather than nice and crisp.

Maybe try this?
Transglutaminase (Meat Glue) - RM Formula - 50g/2oz https://www.amazon.com/dp/B00EIGV7MC/ref=cm_sw_r_cp_api_IpO6zbVRC4AAJ

I don't mop for comps, spray only, I am trying to keep the skin as pretty looking as possible. Moms tend to take off the season which I want judge to see. Just use toothpick.

Spritz for the win. Keeps the meat from drying out. Don't overlook a quality rest period.