First post so bear with me.

1st pic: 18 hour brine.
2nd: finished brining, cleaned and dried.
3rd: Made a compound butter with fresh sage, rosemary, and thyme
4th & 5th: stuffed said butter under the skin
6th: lightly dry rubbed with Meat Church. On the smoker at 250. (Yes I know the smoke tube is still lit. Blew it out after the pic)
7th and 8th: after about 2 hrs, reached internal temp of 145
. Turn smoker up to 350. Baste with honey sriracha bbq every 10 minutes.
9th: 3 coats of bbq, reached 165
.

This is the best chicken I’ve made. This might be the best chicken I’ve ever had. The meat was super tender, juicy and flavorful. Only issue was parts of the skin were still a lil rubbery, but that happens with smoke.

Any recommendations to avoid the rubbery skin?

by bschav1

10 Comments

  1. Sorry. For some reason pics, pics 5 and 8 didn’t load.

  2. Since you’re brining, it’s likely going to be tough to avoid the rubbery skin, but things to try:
    1. Cool at a higher temp (300ish).
    2. Skin needs to dry more. Remove from brine, let sit in the fridge for a few hours. Pat dry as much as possible.
    3. Don’t brine. Inject.

    Looks amazing!

  3. Bullitt420

    I’m glad it turned out tasting good for you. For me personally, that is way too much work for me. FWIW, resting the chicken on a baking pan in the fridge will help the skin tighten up after a wet brine. I suggest watching some Meat Church videos on how to spatchcock a chicken. You’ll never go back!

  4. Acceptable_Show1296

    Beer cans have a plastic internal coating that will melt and cook into the beer/chicken. For anyone trying this it’s best to get one of the stands like the big green egg one.

  5. SweetSugarSeeds

    Took me a second to realize you didnt stuff the chicken with raw cookie dough

  6. anonymouslyHere4fun

    Drink the beer. Spatchcock that bird!

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