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Message
re: Smoker is rolling
Posted on 11/1/17 at 10:28 am to JoseVargasTX
Posted on 11/1/17 at 10:28 am to JoseVargasTX
Hey Fellas, got a question I need some input on. I smoked a chicken this last Sunday, and while the meat was solid, the skin was really rubbery to the point it was inedible. I haven't had that issue before, and think I might have a few guesses as to what caused it, but curious if others have experienced this before. A couple specifics on the smoke to help inform any responses.
- I brined it longer than I usually do...it was in there for almost two days (thought I might smoke it for football on saturday, but didn't until Sunday)
- I ran it at about 260 for most of the smoke, but cranked it up to about 325 for the last hour to get it to temp and hopefully crisp the skin
- Total smoke was almost 5 hours, but I pulled it off at 158 because it had taken longer than I expected and we were hungry
- When I smoked a brisket this last time, I left the vent open (I have a gas masterbuilt vertical smoker) because I read that the airflow will help the bark. I left that vent open for the smoking of the chicken
Here's a pic. As you can see the meat is nice and juicy, but the skin is darker than I've seen in chickens I've done before. So I'm really thinking that either the vents being open, the length of the smoke, or the length of the brine might be the culprit. Or I just got a shitty chicken.
Thoughts?
(the line across the breast is from twine I used to tie the wings in tight so they didn't overcook)
- I brined it longer than I usually do...it was in there for almost two days (thought I might smoke it for football on saturday, but didn't until Sunday)
- I ran it at about 260 for most of the smoke, but cranked it up to about 325 for the last hour to get it to temp and hopefully crisp the skin
- Total smoke was almost 5 hours, but I pulled it off at 158 because it had taken longer than I expected and we were hungry
- When I smoked a brisket this last time, I left the vent open (I have a gas masterbuilt vertical smoker) because I read that the airflow will help the bark. I left that vent open for the smoking of the chicken
Here's a pic. As you can see the meat is nice and juicy, but the skin is darker than I've seen in chickens I've done before. So I'm really thinking that either the vents being open, the length of the smoke, or the length of the brine might be the culprit. Or I just got a shitty chicken.
Thoughts?
(the line across the breast is from twine I used to tie the wings in tight so they didn't overcook)
This post was edited on 11/1/17 at 10:30 am
4
Posted on 11/1/17 at 10:47 am to Chucktown_Badger
I'm probably in the minority but I find too much wood can do this as well as make the poultry too smokey.
I don't use a lot of wood when smoking poultry for that reason. I use mostly hardwood charcoal.
If you do use wood ventilation is important.
I don't use a lot of wood when smoking poultry for that reason. I use mostly hardwood charcoal.
If you do use wood ventilation is important.
Posted on 11/1/17 at 1:31 pm to Chucktown_Badger
quote:
Hey Fellas, got a question I need some input on. I smoked a chicken this last Sunday, and while the meat was solid, the skin was really rubbery to the point it was inedible.
Kinda new to smoking and still learning a lot, but I have heard others with this same question. The advice given to them is this:
1. Start out with the chicken skin as dry as you can. I assume that means pat it dry with a cloth/paper towel and use a dry rub.
2. Start out with a higher heat. I think I read recs of about 325-350 for the first hour maybe more.
3. Dial the heat back down for the remainder.
Posted on 11/1/17 at 4:47 pm to Chucktown_Badger
Definitely dry it out, I try and do a dry brine and let it sit uncovered in the fridge for at least half a day. And I’ll put a chunk or two of wood in with the charcoal, but I like to keep it at 325-350 to get a little crisp going on.
Posted on 11/1/17 at 5:07 pm to Chucktown_Badger
With whole chicken I try to get it on the smoker almost as high as I can consistently keep it, around 325 for my barrel smoker. Definitely make sure to dry the skin out first.
I will often add chicken breast and chicken wings to the smoker when I'm smoking cured pork belly for bacon or just regular pork belly. I generally put them on the smoker for no more than 30 minutes, then finish on the gas grill, or in the oven.
Chicken is actually one of the few things that might cook better on electric smokers since wood burners can put too much smoke on chicken if you're not careful.
I will often add chicken breast and chicken wings to the smoker when I'm smoking cured pork belly for bacon or just regular pork belly. I generally put them on the smoker for no more than 30 minutes, then finish on the gas grill, or in the oven.
Chicken is actually one of the few things that might cook better on electric smokers since wood burners can put too much smoke on chicken if you're not careful.
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