or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoking whole chickens, with or without the skin on, what is best?
New Posts  All Forums:Forum Nav:

Smoking whole chickens, with or without the skin on, what is best?

post #1 of 7
Thread Starter 

Hi all, I enjoy smoking whole chickens, brine overnight then smoked at 230 degrees till done.  The issue I have is the skin usually is a bit rubbery.  So I was wondering, how does it effect the chicken if i remove the skin beforehand, then brine over night, season then smoke it up.  Would it dry out with the skin removed?

 

Thanks for the input.

post #2 of 7

In order to get non-rubbery skin you need to make sure that the skin is super dry. I air dry min overnight uncovered in the fridge. You also need to run your smoker at a higher temp, 325°-350°.

 

You can also smoke the chicken naked if you want. When done properly at higher temps there are no risks drying out a bird, brined or not.

 

Give spatchcocking a try. You get an even cook on the bird and an overall better product.

 

http://www.smokingmeatforums.com/t/142448/dirtsailors-high-temp-chicken-smoke-debunking-that-low-and-slow-brined-and-spritzed-is-the-only-way-to-get-moist-chicken

 

http://www.smokingmeatforums.com/t/169653/nakeeeeeeed-bird

 

More poultry posts located in this thread under the "poultry" section:

 

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

post #3 of 7

My electric has an upper limit of 275° and I get rubbery skin too. The best way I've found to take care of this is to finish in a 375+400° oven for about 15 minutes after I pull it from the MES.

 

If Mrs Sport45 has something else in the oven that precludes this we just chew more... :)

post #4 of 7

We don't normally eat the skin, but always leave it on, because it holds in the seasonings and moisture.

 

Al

post #5 of 7
Case has you going the very best way, as always. His threads are #1. I also prefer spatchcocking my birds. They are done quicker and more evenly. Good luck, Joe
post #6 of 7
Thread Starter 

I have seen finishing it off in the oven mentioned before, I will have to give that a shot on the next chicken round. 

post #7 of 7
Thread Starter 

I have not tried that method before, along with finishing off in the oven, I think I will try that out as well.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoking whole chickens, with or without the skin on, what is best?