8# Chicken in Daniel Boone

Discussion in 'Pellet Smokers' started by heathen, Dec 19, 2014.

  1. heathen

    heathen Newbie

    Didnt take many pictures as I wasnt figuring on making a post of this cook. 

    It turned out pretty darn tasty, but it still lacked any kind of skin crispness. Any tricks out there from you pellet guru's on getting crispy skin, or is it just not in the cards on a 

    Cooked at 325* for around 2hrs, nothing real special in the prep, just rubbed down with Olive Oil and some spice I had in a shaker (no real clue what it was, but it smelled like a lot of garlic.....lol) 

    Well anyway, here is the picture of it:
     
    Last edited: Dec 22, 2014
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Higher temp for crispy skin. Skip the olive oil and just dry the skin really good. You can air dry in the fridge for 8-12 hours or hot with a hair dryer on low right before putting the bird in the smoker.
     
  3. heathen

    heathen Newbie

    Thank you!!!

    Will do that for sure next time. I was thinking of the Olive Oil for the golden brown skin and it sure was, and tasted great. It was just super moist and juicy skin. I like crispy skin on the Chicken. 

    Thanks again, havent had the Pellet Grill that long and still learning it. 
     
  4. I agree with DS

    Happy smoken.

    David
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    X 2 on Case's tip.  Air-dry that chix skin and it'll crisp up as long as you run your pit up to a high temp...say 350* or higher.  I normally smoke at a lower temp until the bird gets close, then run it at 375* for the last half hour or so.  

    On difference from Case's advice for me:  I like to brush on a mixture of olive oil and garlic butter...I've had good results with this in both flavor and crispy skin.  Every cook has different techniques that work for them.

    Red
     

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