chicken crust?

goat4444

Fire Starter

Original poster

Feb 14, 2010

72

10

• Mar 12, 2010

• #1

I just smoked some chicken for 2 1/2 hours thsn grilled 8 min per side inside was goos but the skin wasnt the best ,i used onion powder, brown sugar,garlic,salt,pepper,goya salt seems like it was to think but it was a recipie i got.Im gona try to finish it in the oven to crisp the skin should i even use a dry rub?

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Mar 12, 2010

• #2

For crisp skin you need high heat. I smoke mine between 375°-450°, then back it down towards the end.

 

werdwolf

Master of the Pit

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★ Lifetime Premier ★

May 24, 2008

1,593

16

Northern Ohio

• Mar 12, 2010

• #3

I have the same problem with my MES, skin is a little rubbery.

Recently tried a turkey breast without the skin and just rub and it was fine.

After I use up all of the smoked chicken in the freezer, I'm going to try it without the skin. Someone on here posted about this.

 

mballi3011

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SMF Premier Member

Mar 12, 2009

14,477

58

• Mar 12, 2010

• #4

Now I normaly smoke my chicken at about 325° or so just for that skin reason too. It comes out the way we like it not burnt and pretty crispy too.