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Started By
Message
re: Crispy chicken skin with smoker
Posted on 12/16/17 at 9:55 am to Jibbajabba
Posted on 12/16/17 at 9:55 am to Jibbajabba
Every hour.
For pork I put new chips in the first 4 hours. For chicken quarters you may only need to put chips in twice.
For pork I put new chips in the first 4 hours. For chicken quarters you may only need to put chips in twice.
1
Posted on 12/16/17 at 10:32 pm to SoItGoes
I wet brined for 8 hours. 1 gallon of water, 1/2 cup salt, 1 cup brown sugar. Smoked at 275 (that is as hot as the master built goes. It took about 1.5 hours to hit 165. Last 15 minutes, I mopped with sweet baby rays. The product was beautiful! It looked like it should be in a commercial. The meat inside was moist as hell. The skin was terrible though. Very chewy and in fact, inedible. The leg would not separate from the thigh and it made it very hard to eat. We basically just deboned it and ate the meat with a fork (which was delicious).
Next time, should I shoot for a higher temp to make the leg separate from the thigh? If I wet brine, can I broil the pieces in the oven to make the skin edible?
Next time, should I shoot for a higher temp to make the leg separate from the thigh? If I wet brine, can I broil the pieces in the oven to make the skin edible?
Posted on 12/16/17 at 10:40 pm to Jibbajabba
quote:
The product was beautiful! It looked like it should be in a commercial. The meat inside was moist as hell. The skin was terrible though. Very chewy and in fact, inedible. The leg would not separate from the thigh and it made it very hard to eat. We basically just deboned it and ate the meat with a fork (which was delicious).
Next time, should I shoot for a higher temp to make the leg separate from the thigh? If I wet brine, can I broil the pieces in the oven to make the skin edible?
I have a Masterbuilt smoker too and I've had similar results, both with whole chickens and quarters. I recommend that you put the chicken in the oven uncovered at 400 for about 20 minutes after it has rested for a few minutes. This will crisp the skin and make the legs separate.
This post was edited on 12/16/17 at 10:47 pm
Posted on 12/16/17 at 11:01 pm to Kim Jong Ir
What KJ said. It's hard to overcook a thigh. There is enough connective tissue and fat to keep the meat from drying out. Once the meat is done, blast it with high heat to crisp up that skin.
Posted on 12/17/17 at 8:44 am to Jibbajabba
Why are you wet brining if you want crisper skin? The idea is to draw the moisture out of the skin. If you’re doing leg quarters they will be juicy and moist regardless
1 part baking powder, 3-4 parts kosher salt. Dry brine 12-24 hours on a rack in fridge. If your smoker doesn’t achieve the skin you want bc it’s temp doesn’t go high enough, finish in oven on broil until it does
1 part baking powder, 3-4 parts kosher salt. Dry brine 12-24 hours on a rack in fridge. If your smoker doesn’t achieve the skin you want bc it’s temp doesn’t go high enough, finish in oven on broil until it does
Posted on 12/17/17 at 8:59 am to Jibbajabba
quote:
How do I keep the skin from being chewey
Add cornmeal to your rub
Posted on 12/17/17 at 9:41 am to GynoSandberg
quote:
Why are you wet brining if you want crisper skin? The idea is to draw the moisture out of the skin. If you’re doing leg quarters they will be juicy and moist regardless
1 part baking powder, 3-4 parts kosher salt. Dry brine 12-24 hours on a rack in fridge. If your smoker doesn’t achieve the skin you want bc it’s temp doesn’t go high enough, finish in oven on broil until it does
This is correct.
Posted on 12/17/17 at 9:46 am to Jibbajabba
Posted on 12/17/17 at 10:49 am to Hat Tricks
Hat trick, I noticed that you had a total of three hours cook time. At 275, mine came up to 165 in about 1.5 hours. Did you cook for time instead of temp? Or did you cook for "doneness" instead of temp?
This post was edited on 12/17/17 at 1:15 pm
Posted on 12/17/17 at 11:24 am to Jibbajabba
Cooked more for time. I'm usually an internal temp but this chicken turned out fantastic.
Posted on 2/1/18 at 2:58 pm to GynoSandberg
Bumping this thread because I am doing some quarters on the smoker for the Super Bowl and want to try a dry brine
How much brine do you use on the chicken? Do you rinse it off before adding the rub? Since it is already coated in salt should I skip the salt in my rub?
Appreciate any help
quote:
1 part baking powder, 3-4 parts kosher salt. Dry brine 12-24 hours on a rack in fridge. If your smoker doesn’t achieve the skin you want bc it’s temp doesn’t go high enough, finish in oven on broil until it does
How much brine do you use on the chicken? Do you rinse it off before adding the rub? Since it is already coated in salt should I skip the salt in my rub?
Appreciate any help
Posted on 2/1/18 at 3:29 pm to Jibbajabba
Every 35-45 minutes will produce a strong smoke flavor. Amazin pellet smoker isn't necessary. Those who think these smokers don't make enough smoke never used it.
Posted on 2/1/18 at 3:43 pm to Cap Crunch
quote:
Do you rinse it off before adding the rub?
I would like to know this answer as well.
Posted on 2/1/18 at 4:15 pm to Cap Crunch
Don't rinse.
And 1/2 a tsp of kosher salt per pound of meat is a general rule.
And 1/2 a tsp of kosher salt per pound of meat is a general rule.
Posted on 2/1/18 at 4:37 pm to KosmoCramer
Yeh the brine I use calls for 1 TBSP per 5#’s of bird and it’s plenty salty enough. I would use no more than 1/2-1 tsp per leg quarter. It’s not going to seem like enough but it will be.
Posted on 2/1/18 at 5:45 pm to KosmoCramer
What about adding rub after the brine? Skip the salt?
Posted on 2/1/18 at 5:59 pm to Cap Crunch
I don't but I know how much salt I brine with. It's not a lot. Just a good even coat. After the brine, I rinse them off good, pat them dry, spritz with apple juice then apply my rub.
I smoke at 250 for an hour, remove and place the chicken in a covered aluminum pan with several pats of butter. Back on the smoker for another 30 minutes. Remove the pan, sauce with a light glaze then back on the pit for 15 minutes to set the sauce. The skin won't be crispy. I don't want crispy skin on my smoked chicken.
It will be bite-through tender and you almost won't be able to tell you're biting through skin.
Take a look...zoom in too.
I smoke at 250 for an hour, remove and place the chicken in a covered aluminum pan with several pats of butter. Back on the smoker for another 30 minutes. Remove the pan, sauce with a light glaze then back on the pit for 15 minutes to set the sauce. The skin won't be crispy. I don't want crispy skin on my smoked chicken.
It will be bite-through tender and you almost won't be able to tell you're biting through skin.
Take a look...zoom in too.
Posted on 2/1/18 at 6:45 pm to GeauxTigers0107
That's some nice looking chicken in the pic.
I've gone to dry brining. I then roast it more than smoke it. Put a chimney of lit charcoal on one side of the Weber kettle, and the chicken over an empty drip pan on the other side (with fire bricks separating the two sides). Put a hunk of cherry and whatever else in the fire.
It gets done pretty fast (kettle temp will go to 400+), takes on smoke flavor, and the skin gets decent color even indirect. I put it over the charcoal direct at the end as needed.
I've gone to dry brining. I then roast it more than smoke it. Put a chimney of lit charcoal on one side of the Weber kettle, and the chicken over an empty drip pan on the other side (with fire bricks separating the two sides). Put a hunk of cherry and whatever else in the fire.
It gets done pretty fast (kettle temp will go to 400+), takes on smoke flavor, and the skin gets decent color even indirect. I put it over the charcoal direct at the end as needed.
Posted on 2/1/18 at 6:54 pm to Cap Crunch
Also, dry brining UNCOVERED for 24 hour +, is critical.
The baking powder mixed with the salt helps as well.
Good luck.
The baking powder mixed with the salt helps as well.
Good luck.
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