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Smoked 1/4 chickens in my MES for hours at 240F.
I had put baking powder on the skin as well as the rub. The skin was a little crispier but not what wanted. Any one got suggestions.
Chicken tasted GOOOOOD and made mac'n'cheese as a side.
Some people finish on a grill or high direct heat, but I never had any luck doing good skin on poultry in MES of Traeger. So I only do chicken on kettle now. Sorry!
Have you tried letting them sit in the fridge unwrapped on a rack overnight?
Doing that will help get the skin good and dry while forming a pellicle. Also, if you can, crank up the heat on your smoker to 265° - 275°.
The skin won't be as crispy as a high heat cook, but the results will be less rubbery skin.
Yours look pretty good they way they are.
Smoked 1/4 chickens in my MES for hours at 240F.
I had put baking powder on the skin as well as the rub. The skin was a little crispier but not what wanted. Any one got suggestions.
Chicken tasted GOOOOOD and made mac'n'cheese as a side.