Skin on my smoked turkey and chicken were like rubber

Discussion in 'Meat Selection and Processing' started by ed in jax, Jan 12, 2012.

  1. ed in jax

    ed in jax Newbie

    I'm kinda new at smoking meats and the few times I have done it everything came out very tasty.  I brined the turkey but not the chicken and in both cases, the skin came out rubbery, and real heard to eat.  What did I do wrong?   I have an offset smoker and soaked the wood chunks for over and hour.  Any help would be appreciated.

    ed in jax
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What temp are you smoking at? For crispy skin the temps have to get in the neighborhood of 300*F. I have an Electric smoker so I smoke at 225*F then put the bird in a 425*F oven for a few minutes to Crisp the skin, a Grill works good too...JJ
  3. I usually smoke mine and finish on a high heat gas grill for the last 10 or 15 min (or until the skin is crisp)
  4. ed in jax

    ed in jax Newbie

    temp was between 225 and 300.  It reached 350 but got it turned down. 
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Let your temps run up in the 300+*F next time and you should be fine and your bird will be done faster too...JJ
  6. I usually pull mine when they get close to temp.  Then I throw them in an oven for a few min

    If I am just doing thighs or skin-on breast.....where there is really only skin on one side.....I will use the broiler.

    Just keep track of time once they go in, because if you use rub it could burn if left too long.
  7. Don't soak your wood. It will create steam. Steamed chicken skin? Maybe.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    300-325 gives you crispy skin.
  9. Mine's electric too, Jimmy.  How long do you put it in the oven...and is it covered or nekkid?  I'm scared of drying her out.  Thanks, bud.

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