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skin on my chicken tough as leather

post #1 of 5
Thread Starter 
Ok guy so I smoked my first whole chicken two weeks ago and I did just a simple evoo,salt and pepper. I smoked it for two hours and till it got too 145° it and then kicked the temp up to 350° to finish it off the rest of the way a When it got to 167° I covered it and let it sit for twenty mins then cut it open to eat and the skin was inedible and ideas I have a traeger junior elite with a hopper full of a blend of pellets hickery,maple,and cherry and no water pan
post #2 of 5
A few things I do. One I don't use oil on the skin. Get the skin super dry. Even using a hair dryer just before smoking. I do high temp smokes for chicken for the entire smoke 325+++ I also spatchcock most my birds.
post #3 of 5
Thread Starter 
Ah ok I will try that
post #4 of 5

Dobar , don't get disheartened about your Bird. With a bit of practice and trying different ways to prepare them , you'll find your niche and be on your way to "Smoke Nervana".

 

Have fun and . . .

post #5 of 5

I suggest cutting your bird along the back, open it up to allow even heating.  Then, apply your spices.  Put the bird on the smoker around 300 degrees.  Officially this isn't smoking, it's grilling at this temp.  You can put it in an aluminum pan if you want.  To keep the skin moist I use Italian dressing every half hour until done.

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