Chicken


 
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Dale Groetsema

TVWBB Super Fan
Several months ago, I asked for advice on how to get rid of rubbery skin on chicken. The responses, including Mr. Minion, all recommended raising the temp, up to 300 or more.

Well, after several experiments, I think I finally have the right combination. At the risk of giving away all my trade secrets (HA, until I win at American Royal, I am an "open" project, here is what I did.

Just used one full chimney of charcoal, 1/2 gallon of cold water, brought temp up to 350, added chicken with a wet rub (yellow mustard and spices). Added 3-4 pieces of hickory (I seem to be in a hickory rut lately), and smoked for 45 minutes, bone side down. Turned and rotated chicken, basted with some BBQ sauce/apple juice mixture, cooked another 15 minutes, turned meat side up, basted again, smoked another 15 minutes, basted again, and another 15 minute smoke. I took off the breast pieces at 1 hour 20 minutes and the thighs at 1 hour 30 minutes.

Results--almost crispy skin, not rubbery, moist meat, yet well done inside thighs and legs.

Still more experimenting to do, but, higher temp seems to be solution to rubbery skin.

dale
 
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