First Chicken

[richorn]

Still way new to all this... but I've used my new Camp Chef Woodwind at least daily for a couple weeks now.

Today was my first chicken.

I spatchcocked it, rubbed with the sweet rub from heygrillhey (sorry Jeff) and set high smoke for the duration. At 150, I brushed with the Cherry Chipotle sauce from heygrillhey (sorry Jeff). Pulled it at 160, and rested for 30 minutes.

Chicken was amazing. OMG, juicy flavorful smoky delight!

EXCEPT... the skin got rubbery... or was rubbery.

Was the skin rubbery because I did a low and slow start to finish? Or should I have not added the sauce rub until serving? I did like the way the bbq sauce cooked in, but the skin wasn't edible.

Is there a way to get the extra flavor of the sauce and still get crispy skin?

TIA!

 

[chilerelleno]

At approximately 120' IT, pull it off the smoker and on to a hot grill or broiler, crisp the skin really well, then medium heat and glaze. You can go back to the smoker for the glaze if you like, just crank the heat to set the glaze .

 

[gmc2003]

Some say to form a pellicle on the skin before smoking - while others say to use some type of oil. I usually go for a higher heat(300*+). To me poultry doesn't really benefit from the low-n-slow method, and it takes on smoke quickly. So using high heat gives me enough of a smokey profile while enjoying a crispy skin. Also if you add your sauce to soon it will prevent the skin from crisping up and possibly burn. Just my opinion.

Chris

 

[chilerelleno]

If you're just going to smoke the best thing to do is make sure the skin is dry.
Season your bird, place on a rack in the fridge uncovered for several hours at least to overnight.
Adding baking powder to your seasoning can help with crispy skin too.
A 1:3 mix of baking powder:salt and whichever other spices you like.

And Chris is on spot about much higher smoker cooking temps for fowl.
You still won't get crispy crunchy, but you can get a good 'Bite Through' consistency like rotisserie chicken that is much better than the rubbery inedible stuff.

 

[SmokinAl]

Well sounds like you have a couple of good ideas from the guys.
Bout all I can say is it sure looks good from here, and we don't eat the skin, so nice & juicy is just what I want!!
Al