Chicken Skin

Discussion in 'Poultry' started by 1750shooter, Aug 1, 2014.

  1. 1750shooter

    1750shooter Newbie

    ChickeN comes out of smoker tasty & juicy with flabby skin. Thought about taking it off around 160* & sticking it under the broiler to crisp the skin. Has anyone tried it? Did it work? How long under the broiler? How was the chicken after? I don't want to dry it out. Thanks for any help for a newbie!
  2. flash

    flash Smoking Guru OTBS Member

    You can do that, although I have to wait till around 170º.

    But then we move them to a hot grill instead. It really does not take long from here and they remain nice and moist. I pull around 180º cause my wife wants her chicken DONE.

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I used to smoke my chicken low and slow and them move to the grill to finish the skin. Now I run the smoker @ 325-400 and hot smoke the chicken. I get more than enough smoke flavor and crisp skin!

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