Does Rub Really Do Anything?

[jimf]

Over the weekend I smoked 2 more Beer Can Chickens.  I've probably done 10+ chickens over the past 1.5 years.  I always do them the same way; brine for two days, rub, sit over night, smoke 'em in the morning.

When the chickens are to temp, I pull them off and ALWAYS remove and throw away the skin. I cook them at 225 so the skin never gets crispy and remains rubbery.  I feel like the rub can't penetrate the  tough skin of a chicken so why rub at all?  Maybe I should focus more on the brinning process and save my money on the rub.

How important is the rub to the overall flavor of the meat?

 

[smokinhusker]

I'm just guessing here with the chickens but if you are throwing the skin away (which is rubbed) after smoking it, it would seem that you are getting much of the rub flavor. Have you tried mixing the rub with some butter and placing it under the skin for more flavor to the meat?

Like I said I'm just guessing here because when I do chicken in the MES, I remove it at a bit lower temp and put it on the grill to crisp up the skin. 

Hopefully someone with more experience and knowledge will drop by and give you a better answer.

 

[jimf]

Never tried to put the rub under the skin.  I'll try that next time. 

 

[roller]

I use Butter and Lemon Pepper as a rub on my Whole smoked chickens and yes it does add flavor...

 

[pit 4 brains]

 I cook them at 225 so the skin never gets crispy

Try bumping that temp up to 265-280. 

Also you can de-bone completely or spatchcock to get the useless carcass out of the bird before cooking.

The butter and spices mixed together and placed under the skin works well. You can try smoking the thing with the back up and the breast down with the thighs propped up a little, letting all that fat in the back baste on it's way down. Personally I have never liked the beer-can set up, even with the fancy pans that have the cone in the middle. This style places the most vulnerable meat, the breast, at the top to be more exposed to the heat and dryness. 

 

[shoneyboy]

My thought behind of using a rub on a tough non absorbing skin is “transfer”. You get it on your fingers when handling it, then transfer it to you mouth where you are able to taste it…… By removing it and throwing it away you are not allowing that process to work......and it's probably causing your chicken to dry out faster too.... Good luck with it.....ShoneyBoy

 

[davidhef88]

I usually throw chicken on a hot grill or under the broiler to crisp the skin after smoking. To me tossing the skin is a sin. Lol.


David

 

[cliffcarter]

I'm with Pit 4 Brains, turn up the heat, I advocate even higher-275° to 325°.

 

[scarbelly]

Higher temps like others have mentioned will solve the rubbery skin. In my case, my SmokinTex won't get that high so I too finish on the grill  

 

[JckDanls 07]

I vote for the rub under the skin as this is the way I do it (got me a second in my first competition)... Before I put bird in the brine I will separate the skin from the breast and the legs by working my hand in from the neck down.. But then I also vote for higher temps when cooking... But I also vote for the "transfer" as well...

So for me.. my answer is... D. all the above