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Crispy Chicken Skin - From Smoker to Oven at 425 for 7 minutes

post #1 of 7
Thread Starter 

Whether I smoke whole chickens or turkeys, the skin is always rubbery and inedible when pulled out of the smoker and sliced/served.  And I seriously miss crispy chicken and turkey skin.  

 

Yesterday I smoked a 6 pound chicken (Walmart - 99 cents/pound - score!)  After smoking for about 3 hours at 275F and achieving an internal thigh temp of 165F, I put this chicken in the oven at 425 for 7 minutes (I could see skin bubbling everywhere).  End result was the skin was awesome as well as the bird.  

 

The picture below is just out of the oven.

 

 

I will do the same for my next turkey and see if 7 minutes in the oven at 425F gets the skin crispy as well.

post #2 of 7

Crispy skin doesn't have to be a high temp thing but it can be.   The secret to crispy skin is rendering the fats out of the skin.  This can be achieved through direct heat, dry skin, and dry brining.   Not knowing what cooker you use I would start out with dry brining.

post #3 of 7
Nice cook!


Yep what Keith said. Personally I smoke all my poultry at high temp. I get plenty of smoke flavor and I only have to use one piece of equipment. Which is important to me as I often am somewhere that doesn't have electricity, or I'm limited in how much I can pack in.

Dry skin is very important. Air drying overnight is the best method but in a pinch there are other means to get the skin dry. I am a big fan of dry brining poultry. Also another method that will help is to spatchcock the bird. It allows the bird to cook evenly and the fats will render faster.

Points, your bird looks tasty!
post #4 of 7

It looks delicious!

 

Nice job!

 

Al

post #5 of 7
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post
 

Crispy skin doesn't have to be a high temp thing but it can be.   The secret to crispy skin is rendering the fats out of the skin.  This can be achieved through direct heat, dry skin, and dry brining.   Not knowing what cooker you use I would start out with dry brining.

 

I looked up dry bringing and get the concept.  Just curious if it makes the meat very salty flavored?  

post #6 of 7
Quote:
Originally Posted by Uncle Eddie View Post
 

 

I looked up dry bringing and get the concept.  Just curious if it makes the meat very salty flavored?  


You don't use more than 1/2 teaspoon per lb. so no it's not any more salty than how most salt their foods.  I use a salt pepper garlic rub called SPG and the other flavors get pulled into the meat with the salt.    Look up Amazing Ribs Dry Brining...it's a good helpful article

post #7 of 7

That's nice looking chicken right there! You might try running your smoker at a higher temperature for the next cook. I smoke my spatchcocked chicken at 350 and above for 1.5 hours. While the skin isn't super crispy it is not rubbery.

 

I love smoked chicken.

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