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HEY ALL MID MICHIGAN HERE

post #1 of 13
Thread Starter 

Hi all my name is dennis ive been readin SMF for a little over a yr. now i just dont say much. Been smokin for about 3yrs now and just started tryin chickin but havin problems.    the meat itself taste great but the skin turns out like leather could really use some advice how to fix this problem. THX to everybody that helps me out!!!

post #2 of 13

welcome1.gif   Glad to have you with us!

 

If you smoke chicken at 225 it will come out very tender & moist, but the skin will be rubbery. To get it crispy you need to put the chicken on a 350 degree grill for a few minutes or in the oven. Another alternative is this. It's pulled chicken & it's very good but you probably shouldn't eat it all the time unless you have a cardiologist on speed dial. Here's the recipe we really like.

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 #3 of 13
Quote:
Originally Posted by SmokinAl View Post

welcome1.gif   Glad to have you with us!

 

If you smoke chicken at 225 it will come out very tender & moist, but the skin will be rubbery. To get it crispy you need to put the chicken on a 350 degree grill for a few minutes or in the oven. Another alternative is this. It's pulled chicken & it's very good but you probably shouldn't eat it all the time unless you have a cardiologist on speed dial. Here's the recipe we really like.

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.



Hey Al, I've had one heart attack already, but that sounds good enough I'd almost be willing to chance another.Beer.gif

 

post #4 of 13

Welcome to the group!!

Al, you need help, using chicken as an excuse to eat more bacon thumb1.gif

post #5 of 13
Welcome to SMF. For crisp skin smoke at a higher temp or finish on a hot grill to crisp. Also some EVOO will help get it crisp too.
post #6 of 13

Welcome aboard, Dennis.

 

You have already received some good advice from some great people.

 

Good luck and good smoking.

post #7 of 13

photo.JPG

post #8 of 13

Welcome Dennis, glad to have you aboard.

 

There are plenty of interesting topics and plenty of good folk to answer your questions.

 

 

 

Happy Smokin'

 

Mike

post #9 of 13

smf.gif

post #10 of 13

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451


 

post #11 of 13

welcome1.gif Sounds like you got some good advice there.

post #12 of 13

welcome1.gif  I have always rubbed my birds down with EVOO and it always turns out crispy.

post #13 of 13

welcome1.gifto SMF! The guys are steering you right, it takes some more heat and some kinda fat(Oil or Butter) to crisp that skin.

 

Have fun and...

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