Whole Chicken in Member's Mark


 

LMichaels

TVWBB 2-Star Olympian
So I've got a while chicken in MM today (using it because threat of rain so I can move it easily under garage). Was running on P2 (med temp smoke) about 2 hours (215 to 220 deg), then on high smoke (P1 runs about 250ish) for another 45 min. Bird is up to about 120 avg internal. Would really like to get skin crispy this time. (plain S&P on it BTW). I figure with good smoke, and a nice S&P rub should be all the flavor I need. So just booted oven temp to 375. Hoping skin crisps and renders while internal temps finish on their way up. I am hoping to rest it about 30 to 40 min before carving as well.
 
Crispy skin is my Achilles heel. I get little to none with a spatchcocked bird on my Smokefire cooking at 375 to 400 . I've tried everything except taking it to the lower cooking grate and flipping the skin down. That's next. Glad you got it.
 
The technique worked. Skin was crispy but not quite enough. I think next time I will not wait so long to crank it to 375+. My bird's internal was about 140ish and I think next time I will run it right up to high temp after 60 min on smoke or prior to reaching that 140 to 150 internal. I came VERY close
 
The technique worked. Skin was crispy but not quite enough. I think next time I will not wait so long to crank it to 375+. My bird's internal was about 140ish and I think next time I will run it right up to high temp after 60 min on smoke or prior to reaching that 140 to 150 internal. I came VERY close
High heat upfront for 10-12 minutes will help render the fat layer below the skin. Say 425°. And a little oil rub on the skin before seasoning it will encourage crisping.

Then you can dial down temps to reach done. 155° on the breast and then rest. You should get a crispy bird.
 
High heat upfront for 10-12 minutes will help render the fat layer below the skin. Say 425°. And a little oil rub on the skin before seasoning it will encourage crisping.

Then you can dial down temps to reach done. 155° on the breast and then rest. You should get a crispy bird.
Well that's interesting. What about getting the smoke into it?
 
Might just give this a try. My initial theory was low at first so the protein could absorb as much smoke as possible while it was still soft and lack of better word "absorbent". Rather than wait until the outside was "crusty". Not best choice of words but best I can come up with
 

 

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