smoked chicken

jared · Joined: 08 Jan 2007 Posts: 9

I smoked some chicken yesterday and it was really good, but the skin was too chewy. Any suggestions on how to smoke chicken without the skin being too chewy?

SoEzzy · Posted: Feb 09 2007 Post subject:

Give it a rub with some EVOO (Extra Virgin Olive Oil), and cook it a little hotter. Cook it at 275 - 300 it will have a nice crispy skin, it will cook quicker and should stay moist as you seal the juices in if hot and quick. You do need to turn it more often though to stop it burning.
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kickassbbq · BBQ Pro Joined: 06 Jan 2006 Posts: 664 Location: mn

SoEzzy is right on.
If you want to smoke it Low and Slow, that's OK, but crank the heat the last 30 minutes if you can. I finish my chicken at about 375-400.
The skin WILL be crisp.
Smoke On!!!!!
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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

In my offset smoker (pitts & Spitts) I put oil on the skin before I put the spices and (the oil also helps keep the spices on) then bbq/smoke as normal. I do not add extra heat or turn it and the skin comes out fine.

It really depends on how crispy you want the skin and what you are cooking on. The main point here is the chewy skin......use OIL before cooking you will be pleased with the results.

Marv
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Rubit · Posted: Feb 10 2007 Post subject:

If you don't like the strong flavor of EVOO, I don't eother, then try Classico Olive oil or a lite olive oil.

What temperature to do chicken at is as controversial as Beef and Pork barbecue. I like to roast my chickens at 325F instead of smoking them at 250F. Try it both ways then toss in your preference.
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Notnutts · Posted: Feb 10 2007 Post subject:

I just finish mine on a hot grill, like my gasser.
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Notnutts · Posted: Feb 10 2007 Post subject:

OOps, double post
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I have a theory: Any good thing can be made better by adding either bacon or chocolate.
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adolpho · Posted: Feb 10 2007 Post subject:

When I smoke my chicken ( 250-275 degrees), I spray my chicken with apple cider or beer every 25-30 minutes and it keeps the chicken skin moist. May not be crispy, but very edible and great color.

When I cook them at higher temps (300+) I start skin side up and then turn them to skin side down after 45 minutes and finish them that way. The skin is not very crispy, but crispy enough.

Then there's directly over the coals. Turn a few times during the cook and the skin is best when I cook it this way, but I prefer the meat when I've slow smoked it.
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