Needing crispy skin

ufert

Fire Starter

Original poster

Feb 1, 2014

70

11

East Alton, Illinois

• Feb 21, 2014

• #1

Hey guys I was wondering if anybody could give me some good tips on how to crisp the skin up on whole 3lb chickens I am smoking for my moms birthday tomorrow. The last time I smoked whole chickens the skin was like rubber. I am using a Cajun Injector Electric Smoker and it's top temp setting is 275. Thanks everybody for the help I appreciate it!!

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Feb 21, 2014

• #2

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• sqwib
• Feb 21, 2014

 

jdne5b

Fire Starter

Dec 16, 2013

37

11

kansas city

• Feb 21, 2014

• #3

can you sear it on a grill at the end of the smoke?

 

mtm29575

Smoke Blower

Jun 28, 2013

129

15

Spartanburg, SC

• Feb 21, 2014

• #4

I'm pretty new, and was wondering the same thing. I'll be doing some chicken this weekend too, and I have an MES40 with a top temp of 275. So I plan on having the grill hot when I bring the chicken out of the smoker, and crisping it up on the grill, and maybe then applying a glaze of some sort and move it to indirect for a few minutes. Good luck with your birthday smoke!

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Feb 21, 2014

• #5

If you don't have a grill to use you can hit them under the broiler to crisp the skin too.

 

ufert

Fire Starter

Original poster

Thread starter

Feb 1, 2014

70

11

East Alton, Illinois

• Feb 21, 2014

• #6

Sounds like a plan I have a grill I can use, thanks for the info!!

 

ufert

Fire Starter

Original poster

Thread starter

Feb 1, 2014

70

11

East Alton, Illinois

• Feb 22, 2014

• #7

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• ufert
• Feb 22, 2014

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• ufert
• Feb 22, 2014

Finished product they were so tender and juicy. A huge hit with the family!! Thanks for all the help.

 

crvtt

Smoke Blower

Feb 5, 2013

136

11

Pittsburgh, PA

• Feb 24, 2014

• #8

We just did a smoked 6 lb chicken yesterday.  225 deg for 3 hours over cherry wood, to crisp the skin we finished it in a 425 deg oven to an internal temp of 165 in the thigh.  It was 135 when I pulled it out after 3 hrs, took maybe 45 min (had a few drinks, just guessing here lol) to get to 165.  One tip I can give is in addition to rubbing the skin, lift up the skin and put some rub in between the skin and the meat itself.  Adds a ton of flavor. 

 

ufert

Fire Starter

Original poster

Thread starter

Feb 1, 2014

70

11

East Alton, Illinois

• Feb 26, 2014

• #9

That sounds like a plan I will have to use on my next bird!!! Thanks

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Feb 26, 2014

• #10

Another thing to help even out the cooking of a whole bird is to take and spatchcock it. It really helps get all the parts of the bird done evenly, and can help crisp the skin in lower temps.

http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken