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Crispy skin & 1st brine

bigal

Smoking Fanatic
OTBS Member
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Joined Sep 21, 2006
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


Thanks for the help
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Jul 16, 2006
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
571
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Joined Jul 11, 2006
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
OTBS Member
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Joined Sep 21, 2006
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.
 

q3131a

Meat Mopper
OTBS Member
223
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Joined Jul 19, 2005
No problem here. It was 88 degrees today. I had to turn the AC back on.

Cold weather coming early next week. Low 70s... Burr...
 

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