My First Big Smoke

Discussion in 'Poultry' started by tolarius, Nov 20, 2010.

  1. tolarius

    tolarius Fire Starter

    So I have done my first big smoke.  Below are pictures:

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    Picture of the quarters with the rub...

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    Picture of the grill in action.

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    Picture of the final product.  Took picture after everything was consumed lol.

    Used apple chips and cooked around 250 for about 4 hours.  Seemed to be a success for my first cook, everyone loved them.

    Question though, on one/two of the quarters the skin got really tough like leather like.  Any idea?
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Now that some fine looking birds you have there. As you now know that chicken is really good on the smoker too. Right???
     
  3. tolarius

    tolarius Fire Starter

    Oh yeah, I don't think I could ever cook chicken different again.  Anyone got any ideas for the rubbery/leather skin on one/two of the chickens, on why that might happen?
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Unless you are smoking upwards of 300° the skin can be rubbery. Best thing most have found is to throw it on a hot grill to crisp up the skin or as i do is under a hot broiler to crisp it up.
     

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