Crisp skin on whole chicken

[gberger]

How can I get the skin to crisp when smoking a whole chicken? I have a masterbuilt electric and max. Temp. Is 275.

 

[pineywoods]

Crisp it on a hot grill or in the oven if 275 won't get it where you want it

 

[gberger]

Good idea ! Thanks

 

[dirtsailor2003]

Yeah if you can't get the smoker above 325-350, you'll need to get it crisp on the grill. One key thing though is to smoke at the highest to you can. If you go low and slow and try and crisp it doesn't work as well. Since chicken
Is done at 165* IT, I'd pull it at around 159-155 and crisp it up. 2-4 minutes each side should do it and get you to the proper IT.

 

[oldschoolbbq]

DITTO...

 

[chef jimmyj]

Same info, pull at 150° and go in a 425-450° Oven until the skin is crisp and the IT hits 165+...JJ

 

[dirtsailor2003]

One more thing that helps get better skin texture is to allow the skin to air dry. If you have time this can be done in the fridge for 8-12 hours. Or if you are in a hurry, hit it with a hair dryer on the lowest heat setting. If you go the hair dryer method do that right before you put the bird in the smoker. Dry skin really helps the process!

 

[foamheart]

I can get a near crisp skin, but since I don't know I ever had a crisp skin on a turkey before I might not realize it.

You know, if the day before you smoke your bird, you wash and replace in the reefer uncovered and allow a 24 hour session being dehydrated you'll note the pellicle form which is a very important step in smoking that most seem to disregard these days. Of course you can use a fan to get the pellicle to form in less time without the dehydration effect. But the dehydration makes a HUGE difference in the skin's texture when smoking in a MES30.

I have gotten near crisp I assume this way, but since I have never had crispy crunchy skin I am not one to know. Mom didn't get crisp skin when she bakes them. Pop definitely didn't smoking them in a smoke house, Wait..... I had fried turkey it was..... not very good but I think it might have been crunchy.

Anyway, you might try the 24 in the reefer uncovered it seems to make me and my guests happy. Don't think anyone ever complained. Its just something I guess we give up for the ease and comfort of the plug and play type smoke of an electric, much like the smoke ring. I don't see either as too big a sacrifice for the stable temps not needing to be baby sat when smoking electric.

Brine a day, dry a day, rub lightly with oil just before smoking. Mine comes out great. Good enough I don't much inject anymore and that was my commonplace prep in the past. I don't stick compound butter between the skin and the meat although I understand the idea. Nothing you do to the skin even salt and pepper, will get thru the skin to the meat. Unless butter is injected, I would how it would get in the meat as the body fluids like a human are 80% water, you ever try to get oil to sink into water?

Anyway, I'd try just giving it a 24 hour dry in the reefer and see if you don't like it a lot better. Good excuse to smoke a chicken this weekend to run a test.

I hope you find what you are looking for and can achieve it without too much hassle. Good luck on your smoke.

EDITT::: LOL... Great minds think alike, I just talk too long without getting to the point. Case is a pretty smart fellar!

 

[bellbottoms bbq]

I rub mine down with extra virgin olive oil... Makes a nice crisp skin and also creates a seal that holds in the juices...

 

[tc fish bum]

I do a honey glazed curry chicken that gets smoked then I pull it and of all things fry it to finish it. skin is super crispy like fried chicken and honey glazed to boot..saw it on tv, tried it and it was omg awesome. darn kids eat all the skin off and leave the chicken when im not looking