Recommended temps for split bird with crispy skin?

bbqandfootball

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Original poster

Feb 5, 2009

47

10

Groesbeck, TX

• Mar 25, 2009

• #1

I've only smoked chicken a couple times, and with limited results.

Meat was great... smokey and juicy. But I'd like to get that delicious crispy skin. To be honest, I've never had it with smoked bird.

So... unbrined, split bird. What temp?

350-375?

 

geek with fire

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Aug 5, 2007

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Rural out-skirts of Sedalia, MO

• Mar 25, 2009

• #2

350 will get skin crispy. Personally, I smoke it at 250 to get more smoke penetration, and crisp up over the flame afterword if I have a skin eater around (of which, I am not)

 

pineywoods

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Mar 22, 2008

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• Mar 26, 2009

• #3

I like to do chicken hot and fast 325-350 skin comes out good and while not as much smoke as when done at 250 still better than grilling in my opinion

 

bbqandfootball

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Original poster

Thread starter

Feb 5, 2009

47

10

Groesbeck, TX

• Mar 26, 2009

• #4

Think I'll go with 350. I tend to oversmoke my meat... (ribs, Chicken), so I'm willing to step outside my 250 box.

I don't have to have crispy skin, though it is tasty. But I don't think I've ever had smoky AND crispy skin. Just wanna give it a go.

 

bigcab

Newbie

Aug 2, 2007

29

10

Port Huron, Michigan ( 65 miles N of Detroit)

• Mar 26, 2009

• #5

Just did a spatchcocked 3.5 lb. bird yesterday at 350 for 1 hour and got rubberry skin ( on chicken that is) . But the meat was awesome with low smoke penetration, but still moist and flavorful.