- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Smoked Chicken - First Time
Posted on 12/5/19 at 9:00 pm to GeauxTigers0107
Posted on 12/5/19 at 9:00 pm to GeauxTigers0107
How are y'all getting crispy skin on smoked thighs? I love cooking and eating them but the skin always turns out rubbery.
2
Posted on 12/5/19 at 9:17 pm to PapaPogey
quote:
How are y'all getting crispy skin on smoked thighs? I love cooking and eating them but the skin always turns out rubbery.
See above.
Posted on 12/5/19 at 9:33 pm to PapaPogey
Thanks guys.
Crispy skin belongs on baked chicken, not smoked. The low temps (250 - 300ish) will hardly ever create crispy skin. Your goal should be bite-through skin. The whole piece of skin remains in place when you take a bite.
If you're getting rubbery skin it's because of the combination of lower temps and no moisture. You can always spritz every 20 minutes with some type of liquid (I like apple juice with a touch ofworchestershire) or use a butter bath (my preference).
If you absolutely must have crispy skin on your smoked chicken, when the bird reaches ~125 internal, crank the heat to 375-400 and let it finish out. But in every BBQ competition you'll ever watch, the cooks strive for bite-through.
Legs
Crispy skin belongs on baked chicken, not smoked. The low temps (250 - 300ish) will hardly ever create crispy skin. Your goal should be bite-through skin. The whole piece of skin remains in place when you take a bite.
If you're getting rubbery skin it's because of the combination of lower temps and no moisture. You can always spritz every 20 minutes with some type of liquid (I like apple juice with a touch ofworchestershire) or use a butter bath (my preference).
If you absolutely must have crispy skin on your smoked chicken, when the bird reaches ~125 internal, crank the heat to 375-400 and let it finish out. But in every BBQ competition you'll ever watch, the cooks strive for bite-through.
Legs
This post was edited on 12/5/19 at 9:35 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News