chicken crust?

Discussion in 'Poultry' started by goat4444, Mar 12, 2010.

  1. goat4444

    goat4444 Fire Starter

    I just smoked some chicken for 2 1/2 hours thsn grilled 8 min per side inside was goos but the skin wasnt the best ,i used onion powder, brown sugar,garlic,salt,pepper,goya salt seems like it was to think but it was a recipie i got.Im gona try to finish it in the oven to crisp the skin should i even use a dry rub?
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    For crisp skin you need high heat. I smoke mine between 375°-450°, then back it down towards the end.
     
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    I have the same problem with my MES, skin is a little rubbery.

    Recently tried a turkey breast without the skin and just rub and it was fine.

    After I use up all of the smoked chicken in the freezer, I'm going to try it without the skin. Someone on here posted about this.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now I normaly smoke my chicken at about 325° or so just for that skin reason too. It comes out the way we like it not burnt and pretty crispy too.
     

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