Crispy skin & 1st brine

Discussion in 'Poultry' started by bigal, Oct 15, 2006.

  1. bigal

    bigal Smoking Fanatic OTBS Member

    Smoking two 3# chickens, one I cut the back bone out to lay flat and is in a brine. The other is going to be a BCC.

    I was figuring brining 1hr/# is this right?

    Main question is how do I get crispy skin? Rub butter 1 hr before done? Olive oil?

    Gotta impress the wife & kids. Kids are better happy, and wife is better...........well that is private, but I hope I don't get much sleep tonight [​IMG]

    Thanks for the help
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    My understanding is that for crispy skin the smoker need to be a little hotter near the end to crisp up the skin. I have done this by cranking it up to about 300F to finish.

    Good luck. Lots of coffee tomorrow!

    Take care, have fun, and do good.

    Regards,

    Meowey
     
  3. illini

    illini Smoking Fanatic OTBS Member

    If all else fails take the birds from the smoker and put them on your grill at med-hot temp to finish off the skins. Watch them closely and don't overdo it.

    Good luck!
     
  4. q3131a

    q3131a Meat Mopper OTBS Member

  5. bigal

    bigal Smoking Fanatic OTBS Member

    Thanks for the replies. 3131, I already read that and mine looked almost like that :roll:

    BCC was good. The brine with back bone cut out was great. The brined one cooked fast, had nice smoke and a better skin (but not crispy). BCC is out, and this way of brining and cutting backbone out and laying flat is in. Better flavor, cooked faster. Will do many more.

    Thanks again, stay warm.
     
  6. q3131a

    q3131a Meat Mopper OTBS Member

    No problem here. It was 88 degrees today. I had to turn the AC back on.

    Cold weather coming early next week. Low 70s... Burr...
     

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