Boneless skinless chicken breasts

[chef k-dude]

Thanks for the replies. Yes the chicken was good, little dry in spots and juicy in others. But I did over do it with the cayenne pepper. Good for me but too spicy for the family. I love chicken but will do other meats. I h as ve done pork loins and tenderloins, pork butts and chuck tender roasts and venison back straps in my offset before as well as whole chicken. I can never seem to get good chicken skin in the smoker even cranking up the heat. I'm fairly new to this smoking thing but have made few good things in the offset

And you thought having an electric smoker with temp control and timer was the end of it?! Oh no, you need more!

You cant get good skin at 275 max temp in a box. But you can peel it off and oven roast it or deep fry it for a crispy treat. I've never done it with smoked skin but I never let chicken skin go to waste if I'm butchering and removing skin. I always season it with my Cajun seasoning and roast it till crispy. Delicious for me but my wife wont touch the stuff...more for me!

This young lady has some tips on getting smoked chicken skin crispier. I haven't smoked a chicken in some time, but if I do I might play with these ideas. She makes a good point. If all you are looking for is the smoke flavor, you can smoke low for a half hour, then move to another method like the oven or air fryer.

 

[GatorAGR]

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One of my favorite Far Side comics of all time. There's another "Frog Legs" one that great as well.