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rubbery skin!!!

 
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dukefan4life
BBQ Fan


Joined: 26 Nov 2009
Posts: 133
Location: Winston Salem,NC

PostPosted: Tue Mar 30 10 1:32 am    Post subject: rubbery skin!!! Reply with quote

Okay I know this subject has got to have been discussed before but since I am too lazy and sorry to search for it I am asking all the pros on here (and the amatuers as well) what is the best way to keep the skin on my smoked chicken crispy. I have smoked 2 now and both have been rather rubbery. I brine for 24hrs, wash and dry off, then leave unwrapped for 24hrs, then rub the bird down with olive oil and rub. I have smoked both birds @ 300* till the juices run clear. The meat is great but I really want to get that taste of the skin in there also. Thanks for all the advice that you guys give. I am almost ready to start doing some catering and I owe alot of it to you guys on here giving up the great tips.

Last edited by dukefan4life on Tue Mar 30 10 9:29 am; edited 1 time in total
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CliffC
BBQ Pro


Joined: 01 May 2007
Posts: 735
Location: Old Town Maine

PostPosted: Tue Mar 30 10 6:35 am    Post subject: Reply with quote

Are these whole chickens or parts? If it's parts then put em on a grill to crisp up the skin. FYI I've brushed olive oil on turkey twice and got nicely browned crisp skin, so I guess I don't understand why you did'nt esp. cooking at 300F.
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dukefan4life
BBQ Fan


Joined: 26 Nov 2009
Posts: 133
Location: Winston Salem,NC

PostPosted: Tue Mar 30 10 9:28 am    Post subject: Reply with quote

sorry man I thought I put in my post they were whole chickens. Did you brush that on the chicken after you had the bird on the smoker?
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Mar 30 10 9:46 am    Post subject: Reply with quote

Cook it hot! Wink
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GeorgeH
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Joined: 30 Aug 2009
Posts: 445
Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Tue Mar 30 10 9:57 am    Post subject: Reply with quote

I usually pull the skin off chicken and marinade it before I smoke it. I have to agree with the others that you will have to grill it to get crisp skin. Maybe smoke til it is nearly done and then grill it.

George
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