What's the secret for crispy chicken skin when smoking?

Discussion in 'Poultry' started by dlee, Jan 4, 2014.

  1. dlee

    dlee Newbie

    I have enjoyed smoking while chickens and chicken thighs but can't seem to master getting the skin crispy? So....chicken experts have any suggestions on getting the skin crispier during a smoke?

    I do brine my chicken and inject my turkeys.

    Thanks everyone.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    High temp smokes. 325 and up. Dry the skin. I don't brine chicken and I typically don't inject. I have found that when I have injected chicken the skin doesn't crisp as good even at high to smokes.

    I do brine my turkeys. I let them air dry in the fridge for at least 12 hours. With that said the last turkey I did I missed a day and couldn't get the drying done. So I right before putting the bird on I used the hair dryer to dry the skin. Worked great.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If your smoker will not get to 325°+, you can smoke at any temp over 200 and when the Birds IT get to 145-150°F, put the chix in a 425°F Oven to crisp the skin and finish the cook to 165--175°F. A Grill works as well when the weather is nice...JJ
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Jimmy and Sailor both have you tuned in , it just takes a bit more work to get the skin crispy... getting that skin good and dry  and letting it getting a good "pellicle" helps greatly toward a good skin when cooked at the high heat.

    Have fun and . . .

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