barbeque nut
Well-known member
Hi, all, I could use some advise on making chicken skin tender on a whole bird. I am using a Lang 84 cooker. Also, could use some chicken recipes if possible. Thanks, BBQNUT
smoking chicken
- Thread starter barbeque nut
- Start date
It's my experience you need to cook chicken hotter to get the skin to render out the fat. Not doing so leaves the skin rubbery and that is never a good thing.
325 minimum.
What kind of chicken recipes you looking for? I am a fan of simple chicken - little rub, or sometimes just salt, the into the cooker till it's done.
Check out Kettle Fried Chicken - very tasty and pretty easy to do. Just search KFC.
325 minimum.
What kind of chicken recipes you looking for? I am a fan of simple chicken - little rub, or sometimes just salt, the into the cooker till it's done.
Check out Kettle Fried Chicken - very tasty and pretty easy to do. Just search KFC.
EdF
is Blowin Smoke!
I like simple too. Just salt and pepper, maybe some herbs. One thing that seems to work to me is to separate the skin from the meat on the breast side, without detaching it. You just stick your fingers in starting from the butt end and make a pouch on each side of the breastbone. Then rub some oil in there (not butter because it contains water) and maybe some herbs.
Definitely, dry brine (salt) and leave open in the fridge overnight first. That'll help dry the skin out to make it crispier.
Then follow LMAJ's advice and cook it towards 350 if you can pull it off with your cooker. 325 can be ok too, depending.
Definitely, dry brine (salt) and leave open in the fridge overnight first. That'll help dry the skin out to make it crispier.
Then follow LMAJ's advice and cook it towards 350 if you can pull it off with your cooker. 325 can be ok too, depending.
mbt
Full Fledged Farker
tender? Usually I want skin crispy with meat tender and juicy....
Usually I rub my chickens with some salt, pepper and ground rosemary
I cook in indirect heat, over a waterpan. Temperature is roughly 300F until is close to 155F to the hearth.
Then I boost the temperature, as higher as I can, so I can have the skin crusty
I can suggest also to "brush" the skin with melted butter and honey just before to boost up the temperature. You'll have a crusty and tasty skin over a juicy chicken
EdF
is Blowin Smoke!
I interpreted "tender" to mean "not rubbery" like it has a tendency to do with low temp smoking. So we're on the same page I think.
Rusty Kettle
Babbling Farker
Spatchcock it. That means cut the backbone out of the bird and season it on skin side and the meat side. 350 degrees 45 mins each side. 1.5 hours total.
SmokeHound
Found some matches.
IMO: brine it for 12 hours (I'd recommend avoiding using any citrus in the brine). Remove from brine, let sit out (uncovered) for a couple hours in the fridge. Smoke it for 60-70 minutes, then finish it off on a grill (I do this on the firebox side of my offset stick burner). It comes out tender (not rubbery) and the skin gets crisp enough to make me happy.
Have fun!
Have fun!
barbeque nut
Well-known member
Thanks for all your great ideas!! I am a salt and pepper man myself, so I will start with the higher temps first and go from there. thanks again, bbq nut
BillN
somebody shut me the fark up.
I find that when I cook on the top shelf and get the reflective heat and cook up around 300 (temp higher than that on top shelf) the skin crisp up much better than on the main shelf. A dry brine and having dry skin makes a huge difference.
JohnH12
Full Fledged Farker
I've been told that mixing a little bit of baking powder/soda (can't remember which one) with your rub will help crisp up the skin but I haven't tried it yet. I just need to remember to do it for the next cook.
FastAl
Well-known member
I smoked chicken thighs for about 1 hr and then finished them on the wood fired grill. Amazing.
AL
AL
bam
is Blowin Smoke!
Brine cook hot fast add butter under skin at the breast. Plowboys yard bird, 3eyz, Bobs hav n a bbq works well with chicken.
SirPorkaLot
somebody shut me the fark up.
Dry Brine with Harvest Brine, following the instructions on the package and cook at 375F- 400F indirect.
Or if want to smoke lower, raise temp towards the end to crisp
Or if want to smoke lower, raise temp towards the end to crisp
Mayonnaise
McSpazatron
is one Smokin' Farker
Lots of good ideas on here. One of these days I need to try brining.
Lately, Ive been using the fat in the bird to my advantage... I have been starting my cook breast side down so the fat from the thighs melts and braises the whiter meat on the bottom. Once you get all that fat melting out, then flip breast side up and finish at high heat, around 325-350. The breast skin will be soaking in fat by that point and it will brown nice and crispy.
Lately, Ive been using the fat in the bird to my advantage... I have been starting my cook breast side down so the fat from the thighs melts and braises the whiter meat on the bottom. Once you get all that fat melting out, then flip breast side up and finish at high heat, around 325-350. The breast skin will be soaking in fat by that point and it will brown nice and crispy.
tom b
somebody shut me the fark up.
listen to MR SirPorkalot, that shiz is the bomb
MisplacedTexan
Full Fledged Farker
Rinse, pat dry, rub cavity, outside & under skin with a blend of soft butter, salt, herbs de provence, & chipotle.
Drink 1/3 of a can of beer, put garlic and onion in the can, put can in cavity.
Drape (minimum 8 slices) bacon in neck cavity and down the sides.
Smoke upright at 325 - 350 until done, rest 10 - 15 minutes, carve!
Results in crispy tender juicy tasty bacony goodness!
**Hint - make more than you think you'll need because everybody will want seconds and/or thirds!
Drink 1/3 of a can of beer, put garlic and onion in the can, put can in cavity.
Drape (minimum 8 slices) bacon in neck cavity and down the sides.
Smoke upright at 325 - 350 until done, rest 10 - 15 minutes, carve!
Results in crispy tender juicy tasty bacony goodness!
**Hint - make more than you think you'll need because everybody will want seconds and/or thirds!
drsmurph
MemberGot rid of the matchlight.
Wow, no that sounds like heaven:angel
Bludawg
somebody shut me the fark up.
You need to cook them cluckers either hot for a short time or low &slow for a long time to get good skin. 350 + for about an hour or 225 for 5-6 hrs. I always brine and. Go to about190 on the breast never come out dry one always bite through.
