the skin on my smoked beer can chicken

[flatbottombros]

The other day i smoked a 5# whole beer can chicken, it turned out golden and moist but the skin was not at all crispy, it was sad because that is the best part. What did i do wrong?

 

[davidhef88]

Not sure what type of smoker you have or what temp you smoked at. For crispy skin most people do chicken up around 275*-300*. After coming off the smoker I have put them under the broiler for a couple minutes to crisp them.

 

[davidhef88]

Not sure what type of smoker you have or what temp you smoked at. For crispy skin most people do chicken up around 275*-300*. After coming off the smoker I have put them under the broiler for a couple minutes to crisp them.

 

[oldschoolbbq]

Bros.,send Q-view of your Smoker and the way you "Preped, temp. cooked (in the smoking chamber) ,what temp. you took the chicken to and what fuel did you use...

These we need to know to decipher your problem...I'm guessing it's cooking temp. ; however...

Have fun and...

 

[diesel]

yep.. pictures and more info.  I bet you will get your issue resolved.

 

[flatbottombros]

I used cherry wood and smoked it at 250-275 degrees for 3 hours. It was on my homemade smoker i will post a pic. of it. The flavor was awesome though next time i am going to kick up the temp for the final 30 minutes and try that.

 

[flatbottombros]

I just added a few pics of my grill if that helps

 

[oldschoolbbq]

Flatbottombros. You have such an easy fix here...

...

You have a good old Oiltank Smoker . Build fire on one side(you probably alreadt knew that) and when done , move to directly over the fire to crisp the skin .

 Watch it carefully - that mens 'no refreshment breaks' until done...

. I peel mine , so no Q-view of a "crispy" Bird , but when it gets to here:

Two Chickens on Lil Girl 012.JPG

• oldschoolbbq
• Jul 19, 2012

 slide it to the Fire side and do your thing. Shouldn't take vbut 2 to 3 min. to get it done with a good 'moderate' fire.

Have fun and...