First whole chicken last sunday. Qview and a question.

[bdnannac]

Tried a whole chicken last weekend.  Not sure if I kept in in long enough.  Thought skin would have been crispier.  At least it was real juicy thanks to overnight brine.

Should I put anything inside the chicken?  I pulled out the liver and gizzard pouch.

 

[jesse t]

Chicken skin won't crisp at normal smoking temps.  You have to finish it off around 300 if you want crispy skin.

 

[shoneyboy]

 Bdnannac, Congrads on your 1[sup]st[/sup] chicken….As far as my experience, I have never been able to get the skin crispy on a chicken either …..It always comes out kinda of soft and chewy….Maybe another member may have some ideal for both of us to try…..As far as telling if it is done according to the USDA (http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp) it needs to be cooked to 165 deg to protect against food borne illness….before I knew better I use to tell by checking the legs attachment to the thigh…..I would just tug on the leg and if it let go from the thigh socket it was done for me….But again weather or not that was correct was before I knew better….Now I will only go by a thermometer………It is the only truly safe way to tell…….ShoneyBoy

 

[smokinhusker]

Chicken skin won't crisp at normal smoking temps.  You have to finish it off around 300 if you want crispy skin.

Looks great and yeah what Jesse T said!

 

[rdknb]

I always cook my chicken at 300-325 in the smoker, That way I get crisper skin.  I also put a lot of butter under the skin and evoo on the outside of skin.

 

[austinl]

I don't think the skin is good enough to worry about so I do mine at lower temps, discard the skin, and pull the meat.

 

[shoneyboy]

I always cook my chicken at 300-325 in the smoker, That way I get crisper skin.  I also put a lot of butter under the skin and evoo on the outside of skin.

A chicken smoker after my own heart...........

 

[bdnannac]

Ahh higher at the end.  Going to try that next time.  Took it off at 165 degrees and pulled it for sammies.  Will try the butter under the skin too.

Thanks everyone.

 

[brdprey]

brined and smoke yard birds dont last at my house . um um darn kids

 

[scarbelly]

You can always pull it at 160 and finish at high temp in the oven to crisp skin if you cant get the smoker that high. I have also finished on the grill to crisp the skin - Looks like a great first chicken 

 

[bdnannac]

You can always pull it at 160 and finish at high temp in the oven to crisp skin if you cant get the smoker that high. I have also finished on the grill to crisp the skin - Looks like a great first chicken 

Didn't think about finishing on grill.  Lots of stuff to try.  Nice!