Smoked Brined Chicken ~ Foamheart

[indaswamp]

How big were your chickens? Mine were all over 6 1/2 lbs! Thats means smoking, boiling baking but I doubt I'll grill or fry any.

Mine were between 5 and 6lbs....

 

[Jabiru]

Great colour, looks tasty. What was the skin like? I find if I cook low it goes rubbery.

 

[foamheart]

Great colour, looks tasty. What was the skin like? I find if I cook low it goes rubbery.

The secret to non-rubbery skin is the formation of the pellicle. High temp does crisp the skin, but you will not see high temps enough for that with an electric, it will have to be a fire breather. You are talking 300+ degrees. IMHO 300+ degrees is not smoking. 75 to 250 is smoking, 250 to 350 is BBQ'ing and 350+ is grilling.

I started smoking long ago tending my Pop's firebox. I came into an electric years later (in the 80's), and decided that electric smoker just had rubbery skin. You sacrificed the skin for the easy of smoking electrically.

I came here looking to learn about brining, and starting a new learning process. Woodcutter taught me about pellicles. A simple thing like dehydration of the outer skin causing the good yellow fat to raise below the surface. Changed the whole game plan.

Again IMHO you will never ever get a crisp skin smoking, maybe grilling but never smoking. BUT your skin does not need to be rubbery either. Check out some of my threads, its really very easy, its all about your prep. If you can not see that brilliant yellow subsurface fat, you have not achieved your pellicle formation. Its that important. Or I think so. It also makes a difference with all meats and seafood. But it really shows on a bird.

Smoking Turkey w/ Q-View: (Injected)
http://www.smokingmeatforums.com/t/147498/smoked-turkey-a-bds-tribute

Smoked Chicken w/ Q-View: (Brined)
http://www.smokingmeatforums.com/t/152772/basic-brined-smoked-chicken
http://www.smokingmeatforums.com/t/153699/national-finals-and-smoked-chicken

Smoked Chicken w/Q-View: (Nekkid)
http://www.smokingmeatforums.com/t/156212/nekkid-chicken-foamheart

I'd start with the nekkid chicken. Its so easy to make a beautiful tender juicy bird. And if you can do a chicken right the rest pretty much fall in place because you've learned the basics.

I now smoke by color, not time. You can smoke a bird in 2 hours or 2 days. Its all in what you are trying to achieve. I now like a lower smoke flavor. Its supposed to accentuate the taste not become the main taste.

You'll find what you like. The more you smoke the better you'll get.

You throw a 30 lb turkey in the smoker you better understand low and slow if you want to eat the legs. LOL.