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Chewy Skin on Chicken - How to not do that again?

post #1 of 2
Thread Starter 

Smoked a whole chicken the other day and the skin came out nasty chewie... the meat was great tasting, just had to pull all the skin off.

 

Cooking temp with 275

Half and orange stuffed inside, light garlic rub on the outside

Maple chips

 

I pulled it from the MES with an IT of 165, seemed slightly under cooked.

 

Skin was supper chewy and nasty tasting, you could not bite through it.

 

My chicken thighs turned out great, skin and all. Whole chicken, not so.

 

What do I need to do differently?

post #2 of 2

You can crisp the skin either on a hot grill or in a 350-400 degree oven for a few minutes

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