How to: Crisp / Shiney / Dry outside layer?

[jerryl]

Question for the guru’s.

Each time I BBQ/Smoke meat the outside is a bit moister than I "think" it should be.

I am unable to get a dry and crisp outer shell and expecting a “shiny outer shell”. 

I think it is possible because that is that the meat looks like in top level restaurants.

A search indicated temp and oven cooking, and some did this on the grill.  Cooked the chicken at 275-300F but did not get the expected results.  Maybe need to add more salt to the outer layer (??)

What is the key to getting dry outer layer on ribs and chicken?

 

[flash]

If the ribs were in foil, remove them for the last 1/2 to 1 hour.

Just did some chicken last night, not sure how I would get that shiny or dry look, but then again, not sure I would want to.

Chicken 1010067.JPG

• flash
• Oct 7, 2012

Fresh out of the smoker

Chicken 1010070.JPG

• flash
• Oct 7, 2012

After 10 minutes or so on a hot grill.

Now letting meat rest a bit after removing from the smoker will allow the juices to redistribute back thru the meat.

 

[jerryl]

Ok, looks similar to how mine turned out. 

Guess I am on the right track.