Best way to crisp chicken skin once smoked?

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noprints

Newbie
Original poster
May 22, 2012
16
10
Pasadena, Ca
Whats up All,

I have to smoke 4 chickens for Easter so I ran a test run last week. Spatchcocked, Slaughter house brine. The chicken came out nice and juicy, only thing I would like to change is a more crisp skin. I was thinking of putting it in the broiler for 5 or 10 minutes afterwards but that may dry the chicken. Any tips would be greatly appreciated.
 
Pull the birds at 145 then crisp on the grill in the broiler or 425 oven until the desired IT...JJ
 
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I smoked/grilled three Chickens today as part of a larger Easter Feast

Three Spatchcocked chickens, rubbed with Montreal Chicken
Smoked for about an hour over Mesquite at 350'F
Finished on my gas grill for a great crispy skin.

I place the birds on the upper warming rack of my gas grill
Not sure what the air temp is, but I know the grate temp is 500'+
The skins crisp up real nice.

Smoked/Grilled Chicken







Money Shot

 
Last edited:
Try putting the bird unwrapped in the fridge for a few hours right before hitting the smoker. It helps get that skin crispy
 
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