Smoking Chicken with Skin

MuskyManiac

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Don't do a lot of bird smoking but I remember from the past that the skin gets real rubbery after smoking. Is there a way to get that skin crisped up again?
 


Rut2much

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Does rubbing it with butter or basting it with evoo beforehand make a difference?
 

guywhofishes

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Great question. Quick drop in the deep fryer?

Hmmmm....

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Synthetic two stroke oil bath maybe?
 

johnr

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I low temp cook mine until the end, turn the heat up for the last 15 minutes, seems to be crispy.
I typically remove the skin on the portions I eat anyway, so maybe it is rubbery, and my nice wife just never complains about it.
 

wslayer

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Higher temps is the ticket. Some oils help a little but, yes high heat for about 15-20 mins
 


Ruddy Duck

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I do a lot of whole chickens and wings on my pellet grill, cook at 360-375 for the whole cook and the skin gets nice and crispy.

Or smoke for a half hour then finish at 375. Can also put it in an air fryer to crisp it up at the end too.
 

Mr. Stevenson

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I low temp cook mine until the end, turn the heat up for the last 15 minutes, seems to be crispy.
I typically remove the skin on the portions I eat anyway, so maybe it is rubbery, and my nice wife just never complains about it.

More evidence she's clinically insane.

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Only watched the first recipe. Looks fantastic. Recommend muting:


https://youtu.be/XWFDvn9mxi4
 

Davey Crockett

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I pull it off and throw it in the air fryer and cook it until it gets as crispy as bacon. My wife thinks it's gross , I think it's delicious so I get it all.
 

KDM

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I've done dozens of chickens in my smoker. The trick is to realize that smoking is low and slow which doesn't lend itself to crispy. Crispy skin is hot and fast so as NOT to dry out the meat underneath. If I want crispy I have to do one of two things. Crank the smoker to as hot as it will go or take the birds into the house and put them in the oven at 450-500 until I get the crispiness I'm looking for. My go to option has been the oven. It doesn't change the flavor and you get real hot real fast. My smoker takes a good half hour to get to temp as it has to warm quite a bit more space than the oven.
 


SDMF

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Get temp to 400-450 for the last 7-10 degrees (finish internal temp of 165).

9BA660B1-4922-46CD-8EAA-C62208B8F20B.jpg

519CED70-8B2B-42B1-9741-8BE10301802A.jpg

the chicken w/the crop-top and exposed midriff is an Amish chicken from a butcher shop. The chicken w/the ankle-length dress and exposed partial breast is of the KDM variety.

Both beer-canned on the BGE.
 
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Whisky

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Whole chickens 375-400 for the entire cook. Pellet tube added for the right amount of smoke flavor, since you're baking it at those temps.
1-2 bastings with duck fat spray, melted butter or mayo slather.

Wings I will do low and slow, until 155ish, then drop in a deep fryer to finish. Smoke fried wings are excellent!
 

Hamm's

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I've wiped them down with mayonnaise just before applying my spices. The mayonnaise makes the skin crispy, and leaves no taste.
 

Bacon

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I throw mine on the Treager at 225 for 4-5 hours. Nice and tender with a crispy skin. Nothing special just rub some seasonings on it.
 

sl1000794

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I spatchcock mine and cook it right over the coals skin side down until the skin gets crispy, then move the chicken to one side and the coals to the other, add smoke chips/chunks and smoke until done.

ps: I do all my smoking on my Weber kettle grill.
 
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