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Message
re: Smoker is rolling
Posted on 11/1/17 at 1:31 pm to Chucktown_Badger
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.
1
Posted on 11/1/17 at 2:22 pm to Boudreaux35
quote:
3. Dial the heat back down for the remainder.
I had read kicking it up at the end to crisp the skin, but obviously I effed it up this last time. I'm going to either hit it with the grill or broiler next time, limit the smoke, allow it to dry more thoroughly, and close the smoker vents next time (and keep it at 300 or above the entire smoke.)
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