- 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
Best way to crisp skin on whole smoked chicken?
Posted on 7/19/21 at 7:46 am
Posted on 7/19/21 at 7:46 am
Looking for any techniques that you’ve used that work in the past. I’ve jacked up the temp toward the end of the cook but it’s still a bit rubbery. Anyway TIA
I’m smoking a whole duck this weekend and saw a recipe where you score the breast skin/fat. Anybody ever try that with chicken?
I’m smoking a whole duck this weekend and saw a recipe where you score the breast skin/fat. Anybody ever try that with chicken?
11
Posted on 7/19/21 at 7:49 am to tigerpimpbot
Just smoke it at a higher temp the entire time. You’ll still get all the flavor plus crispy skin. The poultry can only absorb so much smoke.
Posted on 7/19/21 at 7:52 am to tigerpimpbot
paint eggwash on the skin
Posted on 7/19/21 at 8:10 am to tigerpimpbot
I just season it up real good about 20 minutes before putting it on.
Posted on 7/19/21 at 8:18 am to tigerpimpbot
Could always throw it in the oven and broil it for a few minutes after smoking.
Posted on 7/19/21 at 8:20 am to LNCHBOX
Dry brine it the night before. Coat the skin in some type of fat and cook at higher temps.
Posted on 7/19/21 at 8:31 am to LNCHBOX
quote:
Could always throw it in the oven and broil it for a few minutes after smoking.
That’s what I’ve done the last couple of times. Works good on the breast skin but the leg/thighs skin is a bit still rubbery.
Posted on 7/19/21 at 9:02 am to Sherman Klump
quote:
Just smoke it at a higher temp the entire time.
This. Mine are done at 350, come out perfect every time. Around 2.5 hours total.
Posted on 7/19/21 at 9:13 am to tigerpimpbot
Mix some cornstarch and baking soda in your rub.
Cornstarch will help extract any moisture in the skin as well as act as a vehicle for the small amount of baking soda to cover the whole chicken. Baking soda has an elevated pH which helps break down peptide bonds and crisp the skin.
Do not use baking powder as a substitute. It contains acidic elements which counteract the higher ph of the baking soda.
Cornstarch will help extract any moisture in the skin as well as act as a vehicle for the small amount of baking soda to cover the whole chicken. Baking soda has an elevated pH which helps break down peptide bonds and crisp the skin.
Do not use baking powder as a substitute. It contains acidic elements which counteract the higher ph of the baking soda.
This post was edited on 7/19/21 at 9:22 am
Posted on 7/19/21 at 9:16 am to RonFNSwanson
Going to agree with the higher temp.
On my last chicken my temp got away from me and ended up in the 350-400 range. I said screw it and treated it like I was baking the chicken in the oven.
Chicken came out perfect. Crispy skin, juicy meat, and with a light smoke flavor that didn't overpower the chicken.
On my last chicken my temp got away from me and ended up in the 350-400 range. I said screw it and treated it like I was baking the chicken in the oven.
Chicken came out perfect. Crispy skin, juicy meat, and with a light smoke flavor that didn't overpower the chicken.
Posted on 7/19/21 at 9:37 am to mchias1
quote:
Going to agree with the higher temp.
On my last chicken my temp got away from me and ended up in the 350-400 range. I said screw it and treated it like I was baking the chicken in the oven.
Chicken came out perfect. Crispy skin, juicy meat, and with a light smoke flavor that didn't overpower the chicken.
I've been doing the same with smoking chicken. A higher temp results in a crispy skin with subtle smoke. Good enough for me!
Posted on 7/19/21 at 9:45 am to ruger35
quote:
Dry brine it the night before. Coat the skin in some type of fat and cook at higher temps.
This, plus the cornstarch/baking soda addition to the dry brine.
Posted on 7/19/21 at 10:18 am to tigerpimpbot
Brine for 24, let sit in uncovered in a fridge for 12-24 hours
Crispy skin isn’t achieved on the heat itself. Gotta get the moisture out of the skin before it hits the smoker
Crispy skin isn’t achieved on the heat itself. Gotta get the moisture out of the skin before it hits the smoker
Posted on 7/19/21 at 11:01 am to GynoSandberg
I don't smoke chickens anymore. Half of my enjoyment of eating chicken is the skin and that skin needs to be crispy.
I brine and then butterfly/spatchcock them when I'm ready to cook. Get my BGE to temp at around 375 and cook direct heat bone side down until it's at about 150 internal(usually about 40-45 minutes), then flip it in the last maybe 10-15 minutes and finish it skin side down. Skin comes out nice and crispy every time and has plenty of smoke flavor.
You can throw some wood chips on the lump if you want a little extra smoke.
I brine and then butterfly/spatchcock them when I'm ready to cook. Get my BGE to temp at around 375 and cook direct heat bone side down until it's at about 150 internal(usually about 40-45 minutes), then flip it in the last maybe 10-15 minutes and finish it skin side down. Skin comes out nice and crispy every time and has plenty of smoke flavor.
You can throw some wood chips on the lump if you want a little extra smoke.
Posted on 7/19/21 at 11:12 am to GynoSandberg
quote:
let sit in uncovered in a fridge for 12-24 hours
This is the ticket. Fridge dries out the poultry skin.
Posted on 7/19/21 at 12:26 pm to KosmoCramer
quote:
Dry brine it the night before. Coat the skin in some type of fat and cook at higher temps.
This, plus the cornstarch/baking soda addition to the dry brine.
Yep
Posted on 7/19/21 at 3:01 pm to xXLSUXx
quote:
Mix some cornstarch and baking soda in your rub.
This may be what I’m lacking.
What would the ratio of baking soda to cornstarch be?
Please.
Posted on 7/19/21 at 3:40 pm to Nicky Parrish
I would start with no more than 1 teaspoon of baking soda and 2 teaspoons of cornstarch each per pound of chicken mixed in with whatever rub you normally season it with. Mix the rub well until the white specks of the cornstarch and baking soda are unnoticeable.
Posted on 7/19/21 at 4:47 pm to xXLSUXx
quote:
I would start with no more than 1 teaspoon of baking soda and 2 teaspoons of cornstarch each per pound of chicken mixed in with whatever rub you normally season it with.
Thanks I’ll give this a try soon.
May try it on a rotisserie chicken one he kettle.
Posted on 7/19/21 at 8:47 pm to GynoSandberg
quote:
Brine for 24, let sit in uncovered in a fridge for 12-24 hours
I do this but I will let it sit 3-4 Days. The skin will get dark and dry. Also brine 24 hours in a gallon of Milos Sweet Tea. Good stuff.
Also to get the thighs and legs skin crisp it needs to be trussed different. Try this method.
LINK
And this is drying them and the skin you are looking for
LINK
I don’t inject but I do wet brine. You can also use a kitchen torch after you pull it from the smoker to crisp the skin. I’ve done that and it works really well.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News