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Rubbery chicken skin....

post #1 of 14
Thread Starter 
How do you avoid it?

I'm doing some beer can chickens this weekend.. but I LOVE crispy chicken skin.

I was thinking about doing a slow burn at about 300-325 for however long it takes.. (Guestimating about 3-4 hours with two 5lb chickens)

Then, just before they are done and the coals are going down.. I was gonna sear them in the firebox about 5-10 minutes each side?

Anybody ever try this? I think it sounds like a great solution.
post #2 of 14
you nailed it

chicken is NOT a low and slow type of food..........you should smoke at least 300........350 is even better...........you will then get crispy skin

some use mayo on the bird's skin.........they say it crisps it up even at low and slow.......tho i have tryed it.....didn't werk for me

but i don't eat the skin any hoots
post #3 of 14
i like to brine first, that helps me. or smoke it at 225-250,then toss on a HOT grill, those work for me.
post #4 of 14
I recently did a beer can chic, and I used the lowest rack available and kept the temp at 350. The skin was crisp.
post #5 of 14
When I did the chicken last week I finshed it in the oven and that got the skin pretty crispy
post #6 of 14
If you can smoke at 325-350, you'll have a nicely smoked bird with crispy skin! wink.gif
post #7 of 14
Thread Starter 
A little more help on the subject please..
I plan on soaking it overnight in a brine (Mainly because they will not have fully defrosted by then) This brine everyone speaks of.. is just salt and water? What is the purpose of this? Juicier chicken?

I'm not going to be injecting it with anything.. only because I don't have an injector.. yet.

But what about a good mop? How often.. and what?
I was thinking about Wishbone Italian dressing (I love that stuff and put it on everything) once an hour?
post #8 of 14
Try spraying the chicken with Crisco half way through the cook, it should do the trick works for us! wink.gif
post #9 of 14
Thread Starter 
Thanks Bossman..

anybody else?
post #10 of 14
i ALWAYS brine my poultry.........really increases the juiciness of the bird, by many fold......you will be surprised
post #11 of 14
I alway's brine overnight 1/2 cup salt to one gallon of water also add 1 cup orange juice some maple syrup rosemary and cloves of garlic. Rinse well before smoking. I rub some rib rub under the skin and brush with evol. Smoke at 325-350 should have no issue with the skin.
post #12 of 14
I never brine.I usually rub the out side of the chicken with an olive oil lemon mixture with salt,fresh minced rosemary ,fresh minced garlic,lemon zest,and pepper flakes.The inside of the chicken contains lemon wedges,garlic,fresh rosemary,and onion.I use my brikman charcoal grill with the greats all the way down.chicken in the middle coals on the left & right and add some hickory.cook @ 300-350 until breast reaches 160,for crispier skin i raise the grates and flip the bird until desired crispyness
post #13 of 14
Goto the sidebar - How To Section, Jeff has a good brinning basics
post #14 of 14
Thread Starter 
Thanks everyone. I have tons of great ideas. I"m gonna put them in the brine solution Friday night just before bed, and start around noon on Saturday.Just counting down the days to Saturday now.

We've had rain yesterday and today.. Saturday is supposed to be shiny and 70.!

I'll post some good q-views before and after.
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