Recommended temps for split bird with crispy skin?

Discussion in 'Poultry' started by bbqandfootball, Mar 25, 2009.

  1. I've only smoked chicken a couple times, and with limited results.

    Meat was great... smokey and juicy. But I'd like to get that delicious crispy skin. To be honest, I've never had it with smoked bird.

    So... unbrined, split bird. What temp?

  2. geek with fire

    geek with fire Master of the Pit OTBS Member

    350 will get skin crispy. Personally, I smoke it at 250 to get more smoke penetration, and crisp up over the flame afterword if I have a skin eater around (of which, I am not)
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I like to do chicken hot and fast 325-350 skin comes out good and while not as much smoke as when done at 250 still better than grilling in my opinion
  4. Think I'll go with 350. I tend to oversmoke my meat... (ribs, Chicken), so I'm willing to step outside my 250 box.

    I don't have to have crispy skin, though it is tasty. But I don't think I've ever had smoky AND crispy skin. Just wanna give it a go.
  5. Just did a spatchcocked 3.5 lb. bird yesterday at 350 for 1 hour and got rubberry skin ( on chicken that is) . But the meat was awesome with low smoke penetration, but still moist and flavorful.

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