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Started By
Message
Crispy chicken skin with smoker
Posted on 12/15/17 at 3:44 pm
Posted on 12/15/17 at 3:44 pm
Ok folks. I am going to brine some chicken quarters tonight and smoke them tomorrow. What tips do y'all have? Any favorite seasonings or sauces? How do I keep the skin from being chewey? Do I want a shirt hot smoke or a longer cooler smoke?
10
Posted on 12/15/17 at 3:48 pm to Jibbajabba
Smoke at a higher temperature 350ish for just 45 minutes to an hour. They'll still absorb smoke flavor
Posted on 12/15/17 at 3:48 pm to Jibbajabba
quote:
shirt hot smoke
Posted on 12/15/17 at 3:48 pm to little billy
Other option is to smoke like normal and throw it in the oven for a bit after the smoke to crisp up the skin.
Posted on 12/15/17 at 3:53 pm to Jibbajabba
I slathered Subbs sauce all over some for the last 10 minutes recently and they were mighty tasty.
Eta Stubbs
Eta Stubbs
This post was edited on 12/15/17 at 3:55 pm
Posted on 12/15/17 at 4:00 pm to Jibbajabba
Dry brine uncovered all night and smoke at 350-375.
Posted on 12/15/17 at 4:34 pm to Jibbajabba
Letting them hang out on a rack in the fridge after you've brined, rinsed and dried off really helps. Don't know if you have time for that though
Posted on 12/15/17 at 4:39 pm to Jibbajabba
Dry brine provides a crispier skin. Give it a shot.
Posted on 12/15/17 at 4:50 pm to Gris Gris
How would I go about dry brining?
Posted on 12/15/17 at 4:57 pm to Jibbajabba
Dry the chicken with paper towels.
Rub a liberal amount of salt on the bird. Let it hang out in your fridge, uncovered, for several hours
Rub a liberal amount of salt on the bird. Let it hang out in your fridge, uncovered, for several hours
This post was edited on 12/15/17 at 4:58 pm
Posted on 12/15/17 at 4:59 pm to timbo
Would you say that I should heavily salt chicken? Should it look like a light snow? Or a blizzard? Put the salt on the skin, or work it under the skin?
Posted on 12/15/17 at 5:03 pm to Jibbajabba
I say a light snow, just on the skin.
Depending upon your tastes and what kind of barbecue sauce you're using, you can also mix the salt with brown sugar and/or pepper. Salt should be the primary ingredient in the mix.
Oh, and use kosher salt.
Depending upon your tastes and what kind of barbecue sauce you're using, you can also mix the salt with brown sugar and/or pepper. Salt should be the primary ingredient in the mix.
Oh, and use kosher salt.
Posted on 12/15/17 at 5:03 pm to Jibbajabba
Plan on a tablespoon of salt per pound of chicken. That’s a decent enough metric. Also I’ve found a good way to get crispy skin, regardless of how you cook it, is to separate the skin from the meat pre cook.
And finally, after much discussion, what we all really want in a chicken skin isn’t crispy (although that is admirable). The best chicken skin is sticky and chewy, almost but not flabby. That’s the holy grail.
And finally, after much discussion, what we all really want in a chicken skin isn’t crispy (although that is admirable). The best chicken skin is sticky and chewy, almost but not flabby. That’s the holy grail.
Posted on 12/15/17 at 5:05 pm to BlackenedOut
quote:speak for yourself
what we all really want in a chicken skin isn’t crispy (although that is admirable). The best chicken skin is sticky and chewy, almost but not flabby. That’s the holy grail.
Posted on 12/15/17 at 5:30 pm to timbo
quote:
Dry the chicken with paper towels.
Rub a liberal amount of salt on the bird. Let it hang out in your fridge, uncovered, for several hours
This is how i do it. I put the chicken on racks while brining, as it will draw out moisture and I’d rather em high and dry
And I don’t get people who slip BBQ sauce on them after getting a nice smoke. I say save the sauce for grilling. Or lightly brush a little on the exterior. Even a little honey works
Posted on 12/15/17 at 6:04 pm to Jibbajabba
Crispy chicken skin comes from cooking dry skin at high temps quickly, so as not to burn. Not sure you need to brine chicken parts, but as said that will keep the skin too wet. Pat them very dry and stick them in the fridge for an hour or so and they'll get really dry.
Then I'd personally smoke for 1-2 hours depending on temp, and then throw them on some direct high heat for 5 minutes to crisp up. Should be solid.
As an aside, when I cook wings for a party I'll bake them first until basically done. Pat the skin dry before hand still. But then once baked, you deep dry them for just 1-3 minutes and that's plenty to make the perfect wings. It's a great way to have a bunch done in a short amount of time. I say that, because it's a similar idea.
Then I'd personally smoke for 1-2 hours depending on temp, and then throw them on some direct high heat for 5 minutes to crisp up. Should be solid.
As an aside, when I cook wings for a party I'll bake them first until basically done. Pat the skin dry before hand still. But then once baked, you deep dry them for just 1-3 minutes and that's plenty to make the perfect wings. It's a great way to have a bunch done in a short amount of time. I say that, because it's a similar idea.
Posted on 12/15/17 at 6:15 pm to baldona
Dry brining chicken parts uncovered with baking powder and salt actually helps to crisp the skin.
Dry brine
Smoke at 350-375 until 150 for the white meat and/or 165 for dark.
Pull a little early if you want to glaze with BBQ sauce and quickly sear.
Dry brine
Smoke at 350-375 until 150 for the white meat and/or 165 for dark.
Pull a little early if you want to glaze with BBQ sauce and quickly sear.
Posted on 12/15/17 at 7:50 pm to KosmoCramer
quote:
Dry brining chicken parts uncovered with baking powder and salt actually helps to crisp the skin.
I second the words of KosmoCramer
Posted on 12/16/17 at 8:45 am to Jibbajabba
Get some rub underneath that skin if you can.
Posted on 12/16/17 at 9:50 am to J Murdah
For those of you with master built electric smokers, how often would you replace chips. I don't have amazin pellet smoker and I won't buy one before this afternoon. Using the chip tray, how many times would you fill it?
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