- Aug 21, 2020
- 38
- 32
This was my first attempt at trying chicken on my MES 40
The skin is not as crisp as I'd like it to be. I dried them overnight in the ref. I put some corn starch in my rub when I seasoned this morning
Smoked using hickory chips and pellets
1 hour at 225 (first 30 minutes door was ajar to allow skin to dry out more) then bumped to 250 for 30 minutes
After 30 minutes at 250 I bumped to 275 until internal was 160 in the breast.
Total cook time was 2 hours and 17 minutes.
Although the skin is not the crispiest, it's not like leather either. The meat of the chicken is pretty amazing though.
Any feedback would be greatly appreciated
The skin is not as crisp as I'd like it to be. I dried them overnight in the ref. I put some corn starch in my rub when I seasoned this morning
Smoked using hickory chips and pellets
1 hour at 225 (first 30 minutes door was ajar to allow skin to dry out more) then bumped to 250 for 30 minutes
After 30 minutes at 250 I bumped to 275 until internal was 160 in the breast.
Total cook time was 2 hours and 17 minutes.
Although the skin is not the crispiest, it's not like leather either. The meat of the chicken is pretty amazing though.
Any feedback would be greatly appreciated