I’ve always struggled with the skin coming out rubbery, even when everything else was right. This cook finally gave me bite-through skin instead of that chewy pull-off thing.
It came down to how the skin was treated and the proper way of seasoning and applying the rub, no fancy ingredients, just fixing the technique.
If you’ve cracked crispy skin on a smoker (especially pellet grills), what actually worked for you?
by Intelligent-Let-2527
6 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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… But what was your technique?
A lot of it comes down to the chicken. A lot of supermarket and big box chicken has very thick skin. I buy slightly better free range chicken and honestly I just season them and go 350 deg for 35 mins or so and the skin comes out good.
What temp do you take them out at / aim for?
I have good luck smoking mine and then I put it under the broiler in my oven for just a couple minutes. I wouldn’t say it is crispy, but I can bite through it without pulling it off. Thats all I need.
I think the term underrated and overrated get thrown a lot and often out of context. This is the situation where chicken thighs skin on bone in are truly underrated.