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Thread: Crispy chicken skin

  1. #1
    TVWBB Guru
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    Sep 2005
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    Jamie,

    It's great to have you back at TVWBB. I'm a little late in buying this year's book, maybe I'll get lucky with the giveaway.

    When preparing smoked chicken on my WSM, I can never get the skin to be anything other than rubbery. Do you have a tip for achieving crispy, bite-through skin on barbecued chicken?

    Thanks for your help,

    Jim

  2. #2
    TVWBB Super Fan Jamie Purviance's Avatar
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    Mar 2007
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    Thanks, Jim.

    When I want a crispier skin, I salt the skin several hours ahead of cooking. This tends to pull water out of the skin. Then I part the skin dry, brush it with oil, and smoke it. This works pretty well, but an even more effective technique is to thrown the chicken on a medium-hot grill for 5 to 10 minutes after it has been smoked. That will make the skin nice and crispy.

    Jamie

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