pintocrazy
Smoke Blower
Agree with JckDanls 07 on using coarse salt over a fine salt. I use either a coarse kosher salt or pickling salt for my brines.
If you would kick the final temp up the day of the smoke. You would not have to wait till the next day. To have crispy skin.I smoke my chicken around 250-270 and the skin still doesn't really crisp, but it does get a really nice color (I have a ECB). We usually get the crispy skin when we reheat it for lunch the next day in the toaster oven LOL. I really think it tastes best that second day. Just stick it in the toaster oven at 350 and take it out when you can't resist the smell any more. A standard oven would work just fine also.
That is my usual intention, but it seems like my internal temp is getting well over 160 by the time I attempt to crank up the heat. I'll try starting at a lower temp for the first hour and a half then crank it up for the final hour. Thanks mule!If you would kick the final temp up the day of the smoke. You would not have to wait till the next day. To have crispy skin.
David