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Smoking a whole chicken --- naked???

post #1 of 7
Thread Starter 
WinnDixie had whole chickens on sale for $1.00 a pound, usually $1.50, so I bought a couple. My last butterflied bird turned out so good, I figure I'll do these the same way. My question is,has anyone tried just removing the skin, coating with mayo then rub?

I really don't like the skin, crispy or not, and I would think the skin serves as a barrier for getting the seasonings into the meat. I've heard the skin keeps the meat from drying out, but wondered if anyone has any experience and tips on how to make it work.
post #2 of 7
Quote:
Originally Posted by FloridaSteve View Post

WinnDixie had whole chickens on sale for $1.00 a pound, usually $1.50, so I bought a couple. My last butterflied bird turned out so good, I figure I'll do these the same way. My question is,has anyone tried just removing the skin, coating with mayo then rub?

I really don't like the skin, crispy or not, and I would think the skin serves as a barrier for getting the seasonings into the meat. I've heard the skin keeps the meat from drying out, but wondered if anyone has any experience and tips on how to make it work.

All the time! Look in my mega thread in the poultry section for naked chicken. Nice and moist every time.
post #3 of 7
http://www.smokingmeatforums.com/t/169653/nakeeeeeeed-bird

There's a naked thigh cook in the mega thread too.
post #4 of 7
Thread Starter 
Just read it! drool.gif
As for your mega-thread, you either have been at this for 100 years or you weigh 500 pounds after eating all those recipes! Lol

Don't know when I'll cook the bird, but I'll take pix and report here. My only concern is mt smoker won't go over 275. So hope the extra time it'll take won't dry it out too much. I could baste with butter I suppose, but I hate opening to door that many times.
post #5 of 7
youll be fine at 275. Keep the door closed!
post #6 of 7
For skinless chicken 250°-275° should actually work better. For me, there is always a trade off between lower heat for better texture in the meat and higher heat for better texture in the skin. If you take the skin out of the equation it'll be all good at lower temps. It'll also help avoid the leathery outer layer.
post #7 of 7
Thread Starter 
Thanks Sailor and BoatBum. Sending thoughts of calm waters to both. biggrin.gif
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