Chicken skin in materbuilt 40?

Discussion in 'Electric Smokers' started by newly, Jun 25, 2015.

  1. I must be doing something wrong but I just can't get the skin on the chicken edible. It seems to always turn out rubbery. I like the flavor from the water salt brown sugar brine but just can't get the skin to my liking. Do you guys get a little crisp on the skin or not. Thanks
     
  2.  You need higher temp than your MES40 can do to crisp up chicken skin. You can always take it out just short of done and toss it on a hot grill. I usually just toss the skin because Its too fat to be healthy anyway. At my age you have to consider things like that.

    Chuck

     
     
  3. Thanks for the reply. I will have to try that to make it edible. I know right about not eating the skin. Lol. But man it's got good flavor. Lol. As rubbery as it is I may just chew on it like bubble gum until the flavor is gone and trash it. Haha.
     

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