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soft skin

post #1 of 17
Thread Starter 

trying to get the skin on a chicken so you can bite though it. My chicken taste good but the skin is rubbery any sugestions thanks Dave

post #2 of 17

Dave crank the heat up 275 at least and 300-325 if you can. Other than that finish it on the grill or in the oven to crisp the skin

post #3 of 17

yea, higher cooking temp is the key. I did some chicken yesterday and the the higher temp made the skin thin and crispy. tried to keep temps around 300-325. While the skin came out black, it was crispy and tasted good. I really expected the skin to have the oversmoked tang to it, but it was actually really good. tasted just like sonny's bbq. it was black but tasted great. I will have to cut back on my smoking wood next time and keep my temps up and it should come out great.

post #4 of 17

Chicken really doesn't benefit from the low and slow that brisket, butts and ribs do, so I run my smoker at a higher temp around 300°-325°. If I'm doing brisket, butt or ribs along with the chicken, then the main chamber runs at 230°-250° and the chicken goes into the modified warmer and gets the higher 300°-325° temps.

post #5 of 17

 

Some ideas......Salt the chicken, and refrigerate 24 hours ~ Dry the skin out as much as possible.

Apply a seasoning with no sugar in the mix ~ Cook as usual ~ At the end grill the chicken skin side down to crisp the skin being careful not to burn/blacken ~ Back on the pit...apply your sauce and let it set up for 30 - 45 minutes or so ~~~ Or just remove the skin....season the meat (not the skin) Let the smoke lay on the meat (not the skin) 1/2 way through cooking baste it a couple of times...Sauce at the end.

post #6 of 17

I'm with everyone here too. I just crank up the heat in my smoker and it will crisp the skin right up. You can also smoke your bird and then sear it on a regular grill if you can't get your temp up that high in your smoker.

post #7 of 17

go for the higher heat .did a turkey last weekend that way and the skin came out perfect.

Oldest daughter heard about it so i guess i have to do another Sunday! Pineywoods set me on the right track for the higher temps and this was on the maiden smoke of my wsm !

post #8 of 17

Did my first whole chickens last weekend in the MES. since this unit maxes out at 275 ,i smoked

and then put the birds in the oven under the broiler for a few min. till the skin was crispy.

 Worked well and the overall opinion around here was best chicken ever.

post #9 of 17

Brush on some EVOO before you apply your rub, makes the skin nice and brown and crisp.

post #10 of 17

there is a way to make bite through skin. you cant let the fat in the skin get rendered out. there are several steps to this method. I could explain them in detail if your interested. It's for comp. bite through skin, not your normal backyard BB-Q.

post #11 of 17
Thread Starter 

I only do a couple of comp. but that is why i was asking i was happy with the taste of the chicken but the skin was rubbery thanks for your help Dave O

post #12 of 17



Whet are your specs? temp, time, fuel (wood,chips with gas etc.) do you inject? The problem is the longer you smoke chiken skin the more rubbery it gets. hope I  can help

Quote:
Originally Posted by daveo View Post

I only do a couple of comp. but that is why i was asking i was happy with the taste of the chicken but the skin was rubbery thanks for your help Dave O

post #13 of 17

 Wash and pat dry chicken and smear with a good mayonnaise then season, put chicken bone side down and no need to turn, but you can if needed.

This works great and produces a nice brown and tender skin, give it a try you won't be disappointed.

post #14 of 17
Quote:
Originally Posted by raptor700 View Post

there is a way to make bite through skin. you cant let the fat in the skin get rendered out. there are several steps to this method. I could explain them in detail if your interested. It's for comp. bite through skin, not your normal backyard BB-Q.



Raptor700 could you explain in detail please?

 

Thanks!

post #15 of 17
Quote:
Originally Posted by Jayhawk View Post





Raptor700 could you explain in detail please?

 

Thanks!



  PM me my friend and i will be glad to give you the recipe.

 

post #16 of 17

I found that coating the chicken with mayo produces tender bite through skin. It won't be crispy though unless you kick the heat up to 300+.

post #17 of 17
Quote:
Originally Posted by Pineywoods View Post

Dave crank the heat up 275 at least and 300-325 if you can. Other than that finish it on the grill or in the oven to crisp the skin



Yes this is the simple way

 

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