Crispy skin & 1st brine

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bigal

Smoking Fanatic
Original poster
OTBS Member
Sep 21, 2006
970
10
Western Kansas
Smoking two 3# chickens, one I cut the back bone out to lay flat and is in a brine. The other is going to be a BCC.

I was figuring brining 1hr/# is this right?

Main question is how do I get crispy skin? Rub butter 1 hr before done? Olive oil?

Gotta impress the wife & kids. Kids are better happy, and wife is better...........well that is private, but I hope I don't get much sleep tonight
wink.gif


Thanks for the help
 

meowey

Master of the Pit
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SMF Premier Member
Jul 16, 2006
3,270
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Northern NY (Adirondacks)
My understanding is that for crispy skin the smoker need to be a little hotter near the end to crisp up the skin. I have done this by cranking it up to about 300F to finish.

Good luck. Lots of coffee tomorrow!

Take care, have fun, and do good.

Regards,

Meowey
 

illini

Smoking Fanatic
OTBS Member
Jul 11, 2006
576
27
West Central Illinois
If all else fails take the birds from the smoker and put them on your grill at med-hot temp to finish off the skins. Watch them closely and don't overdo it.

Good luck!
 

bigal

Smoking Fanatic
Original poster
OTBS Member
Thread starter
Sep 21, 2006
970
10
Western Kansas
Thanks for the replies. 3131, I already read that and mine looked almost like that :roll:

BCC was good. The brine with back bone cut out was great. The brined one cooked fast, had nice smoke and a better skin (but not crispy). BCC is out, and this way of brining and cutting backbone out and laying flat is in. Better flavor, cooked faster. Will do many more.

Thanks again, stay warm.
 

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