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chicken crust?

post #1 of 4
Thread Starter 
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?
post #2 of 4
For crisp skin you need high heat. I smoke mine between 375°-450°, then back it down towards the end.
post #3 of 4
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.
post #4 of 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.
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