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Yet another chicken skin question

post #1 of 5
Thread Starter 

I usually grill my chickens, smoked them a couple times without any real good results.  I keep reading about the skin problems and several have suggested to throw it on the grill at the end to crisp up the skin.  Do you grill them AFTER they are completely done and to temp?  Or do you pull em off the smoker when they're not quite done and grill them till internal temp is reached?   I would appreciate any input.


Im smoking on a Lang 84.

post #2 of 5

I pull mine at 160 and grill them off if the skin did not crisp. Nothing worse than dry overcooked chicken.

post #3 of 5


Here's how I like chicken. Smoke at 225 until thigh or leg is 175. Take skin off, put aside. Pull meat from bones, just like PP. Fry some bacon in a pan until crispy. Put on paper towels. Take chicken skin, chop into small pieces & fry in bacon grease until crispy. Put on paper towel to dry. Chop bacon into small pieces and combine with skin. Toss all together with chicken. This way you get the smoky flavor of the skin & it's crispy. The chicken is very moist because it was smoked at a lower temp. I know it doesn't sound too healthy, just don't eat it every night.

post #4 of 5

My wife insist her chicken is done. Alot of times, I will leave it on the smoker until I reach 165º.




Then over to a hot grill for 10 minutes of so.




 I know there have been times I have plated chicken in the 175 to 180º region, but even without brining, it has always been great.



post #5 of 5

Lots of ways to skin that cat.  Al and some others here have had luck with the mayo trick which I am about to try.  We usually pull our chix for freezing and later use, so the skin is not an issue.  These guys will give you lots of ideas.  Try some of them and see what seems right to you and your family.


Good luck and good smoking.

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