Try as I might, I end up with delicious juicy chicken but not crispy skin. What am I doing wrong?
Method * Wet brine in salt/sugar/garlic/spices for 24ish hours * Remove and rinse chicken, pat dry with paper towels * Place in fridge to dry overnight * Smoke with fruit wood (Lumber Jack) pellets
I’ve tried various times and temps – This one was 225 for 2 hours and then 400 until hitting 167 internal. Meater probes used to monitor then checked with thermopen.
Look at the resting juices, it turned out great – Except for the skin.
Help?
DolemiteGK
You probably low smoked it too long. Skin gets rubbery unless you cook it at 350+ for most of the time.
5 Comments
Holy hell did you even season that bird?
Try as I might, I end up with delicious juicy chicken but not crispy skin. What am I doing wrong?
Method
* Wet brine in salt/sugar/garlic/spices for 24ish hours
* Remove and rinse chicken, pat dry with paper towels
* Place in fridge to dry overnight
* Smoke with fruit wood (Lumber Jack) pellets
I’ve tried various times and temps – This one was 225 for 2 hours and then 400 until hitting 167 internal. Meater probes used to monitor then checked with thermopen.
Look at the resting juices, it turned out great – Except for the skin.
Help?
You probably low smoked it too long. Skin gets rubbery unless you cook it at 350+ for most of the time.
How long at 400? Mine usually take 30+ minutes.
Lol….? “Broil King?” More like “Boil king.”