Secret to good skin in the smoker

[zwiller]

Hairdryer?! Funny, been thinking about a heat gun...

 

[browneyesvictim]

I have been enjoying wet brining birds a lot lately. Normally, I'm a dry brine/dry seasoning kind of guy that will attest to the drying of the skin ahead of time. But with a wet brine, this is a bit contradictory... I get satisfactory skin results if grilling, or on a rotisserie (my fave!), but is just inedible if smoked at lower temps. If I try to dry out the skin longer after a wet brine in the fridge (and even use baking powder) what ends up happening, is the skin tends to shrink and split while cooking. Texture turns out great, but visually a little off.

I just started two whole birds in slaughterhouse poultry brine (with 1 T cure) yesterday. Will spin them on the roti in a couple days. Cant wait! ;)

 

[Keezy]

Try taking the chicken out of the package, dry with a paper towel, then rub with a paste of baking powder, salt, and cooking oil. Some time over 350 degrees will also be needed. I started doing this on wings and it really works.

 

[6GRILLZNTN]

I make sure they are good and dry, and put my rub on them. Toss them in a ziplock with flour, and then on the kettle Vortex style. The skin is really nice.