Smoking whole chickens, with or without the skin on, what is best?

Discussion in 'Poultry' started by tarnak, Jan 21, 2016.

  1. tarnak

    tarnak Newbie

    Hi all, I enjoy smoking whole chickens, brine overnight then smoked at 230 degrees till done.  The issue I have is the skin usually is a bit rubbery.  So I was wondering, how does it effect the chicken if i remove the skin beforehand, then brine over night, season then smoke it up.  Would it dry out with the skin removed?

    Thanks for the input.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    In order to get non-rubbery skin you need to make sure that the skin is super dry. I air dry min overnight uncovered in the fridge. You also need to run your smoker at a higher temp, 325°-350°.

    You can also smoke the chicken naked if you want. When done properly at higher temps there are no risks drying out a bird, brined or not.

    Give spatchcocking a try. You get an even cook on the bird and an overall better product.

    http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken

    http://www.smokingmeatforums.com/t/169653/nakeeeeeeed-bird

    More poultry posts located in this thread under the "poultry" section:

    http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index
     
  3. My electric has an upper limit of 275° and I get rubbery skin too. The best way I've found to take care of this is to finish in a 375+400° oven for about 15 minutes after I pull it from the MES.

    If Mrs Sport45 has something else in the oven that precludes this we just chew more... :)
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We don't normally eat the skin, but always leave it on, because it holds in the seasonings and moisture.

    Al
     
  5. joe black

    joe black Master of the Pit OTBS Member

    Case has you going the very best way, as always. His threads are #1. I also prefer spatchcocking my birds. They are done quicker and more evenly. Good luck, Joe
     
  6. tarnak

    tarnak Newbie

    I have seen finishing it off in the oven mentioned before, I will have to give that a shot on the next chicken round. 
     
  7. tarnak

    tarnak Newbie

    I have not tried that method before, along with finishing off in the oven, I think I will try that out as well.
     

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