Drying Bird After Using Slaughterhouse Poultry Brine Recipe

[mdboatbum]

So are you suggesting I put it in a foil pan or a dish and put a foil tent over it...and not wrap the foil around it tightly?

Yes, exactly. Let it rest and let some air get to it so the skin doesn't get soggy. I'm not trying to sound like any sort of expert, just sharing what has and hasn't worked for me. You'll be fine, and even if it's not perfect in your eyes, it'll still likely be the best chicken you've ever made (if it's your first smoked chicken). 90% of the fun is trying to improve on previous cooks.

 

[socalq]

Well, the chicken came out of the smoker with not-so-crispy skin. I put it in a foil pan, covered it with foil, and let it rest for about 30 minutes. Then I put it under the broiler for just a couple of minutes, and the skin just shriveled up and basically disappeared. The chicken itself was very tasty, but we ate it skinless.

Thanks, everyone, for your comments and help. Onward and upward!

 

[mdboatbum]

Well that's a new one! Sorry the skin didn't work out but glad the chicken was good. What temp was the smoker and for how long was it in there?

 

[socalq]

Well that's a new one! Sorry the skin didn't work out but glad the chicken was good. What temp was the smoker and for how long was it in there?

,
I don't remember how long I had it in the smoker, but the smoker temp was 275° +/-. I removed tbe bird when the breast temp was about 155°. I let it rest until the breast got to 140°. Then I popped it under the broiler for a couple of minutes.