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Message
re: Smoked Chicken - First Time
Posted on 12/5/19 at 9:33 pm to PapaPogey
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
1
Posted on 12/6/19 at 6:23 am to GeauxTigers0107
You are a god amongst men
Posted on 12/6/19 at 9:00 am to Aubie Spr96
Posted on 12/6/19 at 9:36 am to Ruxins Rascals
Do some Cajun legs
Posted on 12/6/19 at 10:00 am to Trout Bandit
quote:
This one.
LINK
quote:
Use 1 Tablespoon per five pounds of protein
That's not gonna cut it.
Posted on 12/6/19 at 2:55 pm to GeauxTigers0107
quote:
Preferred method is halves but I've been doing more individual pieces lately. Inject with Bird Bath, rub with Plowboy's Yardbird Rub or here lately Fire Dancer BBQ Chicken Rub. Post oak pellets, smoke at 275, place in a butter bath the last 25 minutes, remove, sauce, back on pit to set the sauce for 10 minutes. Done.
Posted on 12/6/19 at 3:05 pm to GeauxTigers0107
quote:
place in a butter bath the last 25 minutes,
What does this mean?
Posted on 12/6/19 at 6:59 pm to Centinel
Posted on 12/6/19 at 7:14 pm to Aubie Spr96
quote:
What does this mean?
A butter bath is when you remove the chicken from the pit, place it in a pan (I use the aluminum turkey roaster pans) and put teaspoon sized chunks of butter in the pan around the chicken. Cover it tight with foil and put it back on the pit for ~30 minutes or until the skin becomes tender.
LINK
Posted on 12/7/19 at 7:47 am to Ruxins Rascals
I recommend putting the pellet rig on the curb, getting a wood smoker and learning to smoke.
Either that or go get some takeout from a smokehouse.
But since you won’t follow my advice and will insist on inferior smoked meat, cook to 165 internal (measured with a meat thermometer) and know that it will cook quickly compared to other meats. Low and slow really only happens for a few meats in my experience.
Either that or go get some takeout from a smokehouse.
But since you won’t follow my advice and will insist on inferior smoked meat, cook to 165 internal (measured with a meat thermometer) and know that it will cook quickly compared to other meats. Low and slow really only happens for a few meats in my experience.
This post was edited on 12/7/19 at 7:52 am
Posted on 12/7/19 at 8:12 am to sml71
quote:
recommend putting the pellet rig on the curb, getting a wood smoker and learning to smoke.
Hahaha
So wrong
Posted on 12/10/19 at 4:13 pm to Trout Bandit
quote:
Spatchcock. Dry brine. 350-375.
What internal temp do you smoke to? Probe in thigh or breast?
Posted on 12/10/19 at 5:33 pm to TheDude854
150 in the breast is what I go to.
Posted on 12/10/19 at 9:19 pm to sml71
quote:
I recommend putting the pellet rig on the curb, getting a wood smoker and learning to smoke.
All of the pics I posted came off my Green Mountain pellet grill.
Posted on 12/10/19 at 9:23 pm to KosmoCramer
quote:
150 in the breast is what I go to.
Good luck with that. You're skating a thin line when there's no need to. 160-162 will be just a juicy (and fully cooked) without the risk. But do what works best for you.
I do 160-162 in the breasts and 175+ in the thighs
Posted on 12/10/19 at 9:59 pm to GeauxTigers0107
quote:
Good luck with that. You're skating a thin line when there's no need to.
Not really at all.
If you hold meat at 150 for 2.8 minutes its fully pasteurized. Hold/carryover cooking gets you there. Every time.
quote:
160-162 will be just a juicy (and fully cooked) without the risk
165 is the temperature that meat is instantaneously pastuerized but the bird is basically dried out by then.
Anything above 150 unnecessarily dries out the bird.
This post was edited on 12/10/19 at 10:01 pm
Posted on 12/10/19 at 10:43 pm to KosmoCramer
quote:
165 is the temperature that meat is instantaneously pastuerized but the bird is basically dried out by then.
Anything above 150 unnecessarily dries out the bird.
Like I said...do you bruh. Meanwhile, enjoy a pic of some dry turkey I smoked to 162 because I didn't know it was instantaneously pasteurized (wtf? Lol) at 150.
Go sell that shite to somebody who doesn't know better.
Posted on 12/10/19 at 10:48 pm to GeauxTigers0107
Why are you being a total dickhead?
Posted on 12/11/19 at 4:42 am to KosmoCramer
You're right...my apologies. Sincerely. I've just never heard of the 150 temp deal you're talking about. And you telling me my chicken will be dried out at 165, when I know thats not true, kinda poked me.
Agree to disagree.
Sincerely. I've just never heard of the 150 temp deal you're talking about. And you telling me my chicken will be dried out at 165, when I know thats not true, kinda poked me. Agree to disagree.
This post was edited on 12/11/19 at 4:47 am
Posted on 12/11/19 at 6:55 am to GeauxTigers0107
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