Tough skin?

[Dex from NJ]

I know this has been discussed, but figured I would ask again.


This is my second year smoking. Last year, I used the water pan with water - what a pain. Also, i normally smoked around 250. I dont recall having tough skin last year.

This year I went the foil over the pan method and noticed my temps are around 275 and some times 300 or higher (when doing rotiessiere).. How do I get rid of the tough skin other than not eating it? The meat is fine, but the skin isn't. Granted I am not a big skin eater but hard to avoid when doing drum sticks.

Thanks

 

[Dave Russell]

I have best results cooking slow with water, or high heat on the grill. 300-ish on the bullet, for me at least, results in dry, tough skin that comes off in one bite. Drums are good if slow smoked around 250, but it's all better if crisped on the grill, especially thighs and breasts. Pros smoke thighs in the 250-300 range, but do butter baths in muffin tins or pans to make it tender.

 

[Dex from NJ]

I have best results cooking slow with water, or high heat on the grill. 300-ish on the bullet, for me at least, results in dry, tough skin that comes off in one bite. Drums are good if slow smoked around 250, but it's all better if crisped on the grill, especially thighs and breasts. Pros smoke thighs in the 250-300 range, but do butter baths in muffin tins or pans to make it tender.

That was my experience - better w water and around 250. I am not sure how people are achieving non tuff skin w no water?

 

[Dave Russell]

That was my experience - better w water and around 250. I am not sure how people are achieving non tuff skin w no water?

You don't necessarily have to use water, but water helps make a full cooker more forgiving. I can pull both racks at once and it's all good, but with a dry pan the window of all pieces and both racks getting done is much wider. I've had good results using a dry pan with a buttermilk brine, though.

One other trick is called the "swim cap method". You start the split or butterflied birds skin down and then flip to skin up for last third or so of cook. It works pretty good to help avoid rubbery, dry, or tough skin. For thighs, I smoke top rack skin down and bottom rack skin up, water in the pan. Of course, it always helps if you take time to remove some fat and/or put some butter under the skin.

 

[Dex from NJ]

You don't necessarily have to use water, but water helps make a full cooker more forgiving. I can pull both racks at once and it's all good, but with a dry pan the window of all pieces and both racks getting done is much wider. I've had good results using a dry pan with a buttermilk brine, though.

One other trick is called the "swim cap method". You start the split or butterflied birds skin down and then flip to skin up for last third or so of cook. It works pretty good to help avoid rubbery, dry, or tough skin. For thighs, I smoke top rack skin down and bottom rack skin up, water in the pan. Of course, it always helps if you take time to remove some fat and/or put some butter under the skin.

I will try the swim cap method. Sounds like it should help. I am also going to try less water so by the time the cook is done, most of it is gone. Assuming thats possible.