Smoking chicken w/out skin???

Discussion in 'Poultry' started by xtexan, Mar 9, 2008.

  1. xtexan

    xtexan Meat Mopper

    I smoked a whole chicken and it turned out good. But not being a skin eater, I would like to find a way to get more rub/ smoke flavor on the chicken. Is removing the skin the best option or rubbing under the skin. I am afraid if I remove the skin before smoking I will lose moisture.
    Any advice?
  2. flash

    flash Smoking Guru OTBS Member

    Rubbing under the skin would work. You can also put a light coating of mayonaise on the bird. It will help the rub adhere better to the meat.
  3. xtexan

    xtexan Meat Mopper

    Thanks Flash

    The rub stuck to the skin pretty well, but I discard the skin, so hardly any rub left.
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    What if you injected your flavor into the bird? Ya know, sorta like when you fry a turkey? I fry alot of turkey each year, I inject all of them with a marinade, the skin goes becuase I have alot of honey in my marinade and it will caremalize beneath the skin and looks almost black (some say it's burnt, but it's not) there is a huge amound of flavor in them birds even with the skin gone. Just a thought for your chicken.
  5. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Brine and rub under the skin... The only skinless chicken I have been able to smoke and come out moist are boneless, skinless thighs. These are real good..
  6. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Keep the skin on, but, here is a trick--- mince garlic, fresh basil, olive oil, and rub, then, with the bird on its back, break the membrane of the skin with a spoon, slide the spoon under the skin (in between the skin and the breast), then start stuffing some mixture in there. You will be left with moist flavor full breast meat. I do cook birds standing up on a can so they cook much quicker and don't dry out.

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