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Bird too tough,...smoked whole chicken,( Brought over from my other thread in the beef section)

post #1 of 6
Thread Starter 

OK guys,

this is a copy/paste of my last post in another thread over in the Beef section.

I had done a smoke of both Sirloin and a whole chicken over the Memorial Weekend.

Sirloin came out Great,..... chicken I messed up on, and it had a hardened outer layer.

I'm assuming it was due to me Skinning the bird prior to brineing/smoking it.

here is that post,...

 

 

now that the thread has been unlocked, I thought I'd share the outcome of the chicken.

I had apparently messed up on that one. (Hey, I'm just a newby to this).

 

Anyway, yes the color was great and the meat as exceptionally smoky,

BUT,...

it was also pretty tough on the outer layer.

 

Although I had brined it for 24 hours,

(wasn't supposed to go that long, but other unrelated issues caused a half day delay for the smoking to begin),

I had also completely skinned the bird before brineing it.

 

IMG_3538.JPG

 

 

 

It all tasted great, and the smoke had fully penetrated, but the hard "Shell" that had formed was not what I was hoping for.

I suppose the skin, and underlying fat, would have reduced that from happening.

 

IMG_3554.JPG

 

IMG_3559.JPG

 

 

 

 

I have done a Bacon Wrapped Chicken, cut in half,(with the skin still on), on my previous smoke a couple weeks ago.

That one turned out fine, and was very juicy.

 This tells me that for Chicken/Poultry,...

 

 I NEED to have the outer layer, and not have a skinless bird directly exposed to the smoke.

 

I'll start a thread over in the Chicken section, and to see what you guys think.

 

Thanks,

Ron

 

 

post #2 of 6

  I leave the skin on but put the rub under and on  the skin. When it is done, I remove the skin.

 

 

 

Mike

post #3 of 6

I agree if you leave that skin on you won't have the same issue. I love to eat the skin but some don't so do which ever you prefer.

post #4 of 6

OH NO...Remove the skin??

That's "Skin Candy" My Friend!!

 

Next time, try smoking for a couple hours, and finishing off on the grill.  You'll get crispy skin.

Personally, I prefer Beer Can Chicken

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #5 of 6

I second the beer can chicken!

post #6 of 6

In your thread you did no say how long you smoke the chicken if you smoke it to long it will dry up ,then you removed the skin the skin is impotent to keep it moist,

and i see that you put it under the beef and all the fat dripped on the chicken different flavor .

i hope it help you

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