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Skin on my smoked turkey and chicken were like rubber

post #1 of 9
Thread Starter 

I'm kinda new at smoking meats and the few times I have done it everything came out very tasty.  I brined the turkey but not the chicken and in both cases, the skin came out rubbery, and real heard to eat.  What did I do wrong?   I have an offset smoker and soaked the wood chunks for over and hour.  Any help would be appreciated.

 

ed in jax

post #2 of 9

What temp are you smoking at? For crispy skin the temps have to get in the neighborhood of 300*F. I have an Electric smoker so I smoke at 225*F then put the bird in a 425*F oven for a few minutes to Crisp the skin, a Grill works good too...JJ

post #3 of 9

I usually smoke mine and finish on a high heat gas grill for the last 10 or 15 min (or until the skin is crisp)

post #4 of 9
Thread Starter 

temp was between 225 and 300.  It reached 350 but got it turned down. 

post #5 of 9

Let your temps run up in the 300+*F next time and you should be fine and your bird will be done faster too...JJ

post #6 of 9

I usually pull mine when they get close to temp.  Then I throw them in an oven for a few min

 

If I am just doing thighs or skin-on breast.....where there is really only skin on one side.....I will use the broiler.

 

Just keep track of time once they go in, because if you use rub it could burn if left too long.

 

post #7 of 9

Don't soak your wood. It will create steam. Steamed chicken skin? Maybe.

post #8 of 9

300-325 gives you crispy skin.

post #9 of 9
Quote:
Originally Posted by Chef JimmyJ View Post

What temp are you smoking at? For crispy skin the temps have to get in the neighborhood of 300*F. I have an Electric smoker so I smoke at 225*F then put the bird in a 425*F oven for a few minutes to Crisp the skin, a Grill works good too...JJ


Mine's electric too, Jimmy.  How long do you put it in the oven...and is it covered or nekkid?  I'm scared of drying her out.  Thanks, bud.

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