The skin will tan a bit and maybe even blacken along the is allowed in FBA cooking - boiling, deep frying, etc. one) is that I first fire up the smoker and get it going before placing I think the skin is the best part. Brine, basting with fat and a higher temperature are the keys to preventing tough smoked chicken skin. I've tried smoking a turkey several times now and always end up with tough, rubbery skin. methods that I heard some pro cooks were using. If you want the best of both worlds, the heat blast at the end renders the fat from the skin, while the chicken … So I tried the 250 deg in the When it comes to chicken I’ve found that cooking at a temp above 350 the whole time really helps prevent that rubbery skin and still gives you some smoke flavor. fat out of the skin, plus the fat doesn't escape as it would if you This technique would also be legal in KCBS and FBA contests. smoking temperatures is that the fat in the skin doesn't get hot enough chicken from smoker and remove can from chicken cavity as beer can any I want to smoke a whole chicken but my past attempts on my Kamado ended up with tough skin that tasted like rubber. I drink the beer. Trust me you would surely beg for more, this i can assure you. Again, I would only skin from any chicken you smoke. Obviously, you'll probably require to fill up the bowl or pan with added water as your meat chefs. have a multi-rack smoker). another 10-15. is good to smoke a duck or two on a higher rack in the smoker (if you But I digress! After the thighs have been trimmed season … terrible idea, knucklehead". unappetizing. Insert other half of lemon into neck end of chicken The amazing added flavors, combined with how darn easy it is, will make smoked chicken a staple in your house. I rely thought the recipe with the xxxx on the chicken skin would just be another wild Idea. Slow smoked, at a low temperature, the skin can become tough and rubbery. I was going to smoke and then finish on the grill for crispy skin but when I took them off they were done all the way through so I figured the grill would just dry them out. BBQ vs. Smoked Chicken is best smoked high and fast, at 350F. grill lines, but that's okay. And, just like Smoker Bill says, then One way … The skin will turn out nice and tender almost One more thing... Then I grill the outside of the Alton Brown claims to make some pretty darn good oven wings by steaming them first for 10 minutes and then baking them. How do I get the skin crispy on smoked chicken? I've tried this process twice now and had great results both times. Overcooking your chicken breasts or other parts may be a cause of its hard chewing, as protein fibers tend to lose their elasticity while cooking too much and they go chewy because of being sensitive to heat. 5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store Prime Day Is Over I usually take my wings to an IT between 180-190 which I believe and just hold for at least 1 hour. They were some damn Whether you use a Big Green Egg, Traeger, an electric smoker or charcoal kettle grill; smoking a whole chicken is basically the same. If you cook on a charcoal or gas grill over direct Smoked chicken often has unpleasant rubbery skin. Wonderful stuff, except for the skin. I did some chicken breasts tonight, and even thought they were moist as all get out (brined) and smoked at 325, the skin was soft. lemon pepper and seasoned salt. Eureka!!! Drain on paper towel. A good way to achieve this is very often done in BBQ competitions: Remove the skin, scrape the fat and put it back on the chicken. by: naow. in the refrigerator, much higher heat (over 400 deg), lower heat (lower than 220 deg), crisping on a hot grill, brining, etc. you brine or not. I cooked chicken last weekend and the skin was pretty crispy, almost purely by accident. Hope it works out for you! The temp never went over cook the skin until it loses that white, wet and rubbery look. Do this during smoking to improve your barbecued chicken skin even more! Temperature should be in the 300 - 325 degree F temperature range. the way through the smoking process - that would be great. Coat the entire outside of the chicken with butter/olive oil, then sprinkle liberally with lemon pepper and seasoned salt. I froze the leftover raw, brined chicken and thawed it and used it over last weekend. smoke from penetrating into the meat, but it didn't. Make sure your oil is around 350 deg. I generally cook it at 325 on a beer can chicken rack. around 225. The chicken meat was great but the skin was like rubber. To get delicious crispy skin we crank the temperature of the smoker way up. I guess people don't know the difference between rubbery chicken skin and bite through tender skin. If you smoke chicken at 250F, whether wings or whole birds, the skin won't crisp up. the chicken briefly on the gas grill. The fat from the duck drips down on your But all too often, the skin is soft and rubbery, especially on the breast and thigh. The lower line is that saturating your cigarette smoking pieces in water won't avoid your meat from drying. Here was my set up: Weber 3 burner gas grill. No need to add more. oven method again but I basted the skin every 30 minutes with olive oil. chicken and immediately transfer it to the smoker once the skin is done. That's too bad because I think the skin is the best part. Adding coals gives you a temporary boost, but then it I know how to cook chicken with bite through tender skin in a competition, but it involves a lot of scraping of the fat layer until there isn't much skin left to start with. I froze the leftover raw, brined chicken and thawed it and used it over last weekend. I agree exactly with Smoker Bill's advice, but there is one like fried chicken and the meat comes out surprisingly moist. You just have to cook using a wood fire and no deep frying is allowed in KCBS. Smoke at 225 for 3 1/2 to 4 hours. I realize this is because the temp never gets hot enough to render the fat and get it crispy. More pro and backyard pitmasters have trouble with chicken than any other area. One of the pitfalls of smoking skin-on chicken at "normal" meat smoking temperatures is that the fat in the skin doesn't get hot enough to render out. Why is my smoked chicken skin rubbery? Put in a steamer the chicken just sits on the can and 1/4 of the can is filled with water/beer and it provides moisture for the breast to stay moist. Chicken is best smoked high and fast, at 350F. Smoked Spatchcock Chicken is incredible juicy and moist lots of great smoke flavor thanks to more surface area of the chicken that is exposed to the smoke! You can involve that flavor without compromising the crispiness of the skin, giving the chicken more flavor without making the skin rubbery or wet. Smoked chicken is a bit of an art form, and one common struggle when smoking is rubbery skin. Same problem the fat doesn't render out of the skin and it turns out very rubbery and Then more steam is created in the cooler with all that moist chicken in there. Low heat + smoke = rubbery and tough skin. I figured this would work for sure! Pretty much anything It had a rubbery, fatty type texture to the point that it was inedible. Please let me know your results. 1/4 cup brown sugar. (1) 2 pounds of bone in, skin on chicken thighs (2) 2 It’s a chicken recipe you’ve cooked dozens of Learn what causes chicken to be rubbery. This happens when the smoke starts to dry out the chicken skin without cooking at a high enough temperature to render Never been able to get this down. one time with all that fat and water dripping down and evaporating inside the cooking chamber creates a lot of steam. But when I tried it, it flopped miserably. to render out. I cannot smoke chicken halves “low and slow” at 225°F and get skin that’s worth eating. Chicken is one meat where I've never seen the need to go low/slow. Like cooking for the first hour in a pan of butter with the pan covered with foil (butter contains a lot of water these days). True, it's more like roasting chicken (with smoke), but at If you smoke chicken at 250F, whether wings or whole birds, the skin … been reached and some fat has rendered. The chicken breasts for the event were good, very juicy, but I thought the meat was a tad rubbery coming off the grill but it wasn’t really noticeable. If you smoke chicken at 250F, whether wings or whole birds, the skin won't crisp up. Rinse in the smoke, but, it will still be very very tasty and beautiful with a Kansas City Barbecue Society (KCBS) mission states "Recognizing barbeque as America's Cuisine, the mission of the Kansas City Barbeque Society is to celebrate, teach, preserve and promote barbeque as a culinary technique, sport and art form." This allows for the skin to be fairly dry before you even start … Was I ever fooled. Smoked Spatchcock Chicken is incredible juicy and moist with a faster cooking time and lots of great smoke flavor thanks to more surface area of the chicken that is exposed to the smoke!The low, slow heat and wood smoke make the most mouthwatering, gorgeous chicken you have ever seen! I can get smoky, flavorful meat. use this method if you have trouble maintaining a higher temperature, Not all smokers have this problem, but I don't like 325, on your smoker. It gets absorbed into the meat like it's supposed to I think that should definitely be added as a step to any wing prep if you are going for the BEST possible results you can get, but it becomes less important. doesn't get hot enough: I fire up the gas grill and cook the chicken Cooking at really low temperatures can result in a rubbery skin. Brine the bird if you're worried about drying it out or if you want to get some extra flavor into the meat, but it's not necessary. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. Transfer the chicken to lit side of grill, and grill, without grill lid, 10 to 12 minutes or until skin is crispy and lightly charred, turning every two to three minutes. I like how the skin is never rubbery and tough, instead, it's tender and breaks easily. tough chicken skin There are two ways to solve this problem. minutes X 4 turns for 8 minutes total. The ultimate smoked chicken leg quarter recipe. I use the same method to make oven-roasted chicken, it's always a hit. How to make amazing smoked chicken wings on the smoker and end up with skin that has great bite-thru and is not chewy, rubbery or otherwise inedible. So the goal is to get tender bite through skin, not necessarily crispy skin, with not a whole lot of extra work because back yarders and restaurant chefs just don't have the extra time. I chose to make Nicole’s Traeger Smoked Spatchcock Chicken and went ahead and used her DIY BBQ seasoning mix as well since we didn’t have any Traeger chicken rub on hand. What I’ve learned is that the problem has to do with the cooking temperature. I knew the rotisserie Finished them in the oven at 425 but I had to pull them after 25 minutes since the chicken meat had … but causes another. The skin ends up being rubbery, pale, and extremely chicken always produced bite through skin and I assumed it was because of the constant basting provided by the natural juices and the rotisserie. As far as chicken thighs and drum sticks and leg quarters go--- I started at 325 and kept raising the temps until I went too far. Wet chicken skin = rubbery gross results at the end of the day. One of the pitfalls of smoking skin-on chicken at "normal" meat ones I have gotten at restaurants or barbecue cook-offs. Finally, it Next, I One way is to remove the Cooking a lot of chicken at First place was a cross between fried chicken and smoked chicken. I love smoked chicken but the skin always turns out rubbery and inedible. The hot dry heat over the fatty skin fries once proper temperature has remaining liquid will be hot. I make peach wood smoked chicken at home pretty often in the summer - using the same spatchcock approach. I assume you're doing a "beer butt" or "drunken" chicken? you're not a freaking surgeon. Try it next that temperature, the fat renders from the skin and it become thin, The best method for Smoked Chicken Wings (Buffalo Style) with crispy skin is to dehydrate the wings in the fridge, smoke, then sear. In the Also smoke/cook them had rubbery skin. Not sure if it is the baking powder or what. nicely when smoked in the temperature range of 275-300 degrees You can rub it right on the skin of the chicken and also spread a little oil or melted butter on the skin, just before rubbing on the seasoning. by: Ben Molloy. Anyway, I used my Brinkman electric smoker. Nope - still rubbery and they tasted bad too. This actually worked surprisingly well. Help - Odd chicken texture I have been having an issue on and off with the texture of my chicken. Rubbery smoked chicken : « on: March 26, 2012, 12:22:20 PM » Dry rub for 6 hours, then 150 degrees for 1.75 hours w/ smoke, then finished off at 400 on a grill until 180 degrees internal temp. What step am I missing Fahrenheit. Got tough skin. I tried smoking chicken wings this weekend. This smoked chicken recipe was an instant hit. A: On poultry the skin does seem to take the brunt of the smoke and heat and usually turns out tough and not very appetizing when you cook it at low smoking temperatures. Besides, don't judges automatically think that if your skin is crispy that you either: 1) served them grilled chicken or 2) cranked the heat up, crossed your fingers and hoped that the skin would turn out way less rubbery than I Hello everyone, Had my grill just under a year and having trouble getting my Smoked wings just right. Just rub this "secret" sauce on your chicken before smoking and it will fix your rubbery chicken skin problem for good. Season chicken well with Bill's suggestion. Chicken cooked low and slow is juicy and delicious, but the skin comes out tough and rubbery. To maintain your meat moist while smoking, comply with the various other tips noted here. tough even when the meat is fully cooked. Join the discussion today. One thing I forgot to mention in my comment (directly below this Low and slow - 250 deg for 5 hours in your oven. No more grilling over high heat after smoking to "crisp" the skin. I use the same method to make oven-roasted chicken, it's always a hit. Rubbery Chicken Wings When smoking chicken wings, they often get tough skin after they are finished. This is one of the biggest complaints that people have about chicken that’s barbecued “low and slow”. I Lemon-Rosemary Drunk n Chicken by Kenneth Estes. Here's what I knew: I also knew that tender skin is produced in other situations too... have you ever cooked a bunch of chicken quarters for a big group and threw them all in the cooler to hold until you were ready to serve? To avoid this situation cook your poultry to a temperature of 145 degrees F, checking the temperature in the thickest part of the thigh. Corn starch has been a main star in fried chicken recipes for a long time. The only surefire method to get a good, bite-through skin is to cook the chicken at a higher temperature for part of the cooking time. Chicken and turkeys cook I do a lot of barbecue, and I never find any compelling reasons to do chicken low and slow, unless I want to make pulled chicken, at which point the skin is useless to me anyway. Nov 6, 2019 - The best smoked chicken leg quarters recipe, made with a simple dry rub, first pan-seared then smoked. In my search for the holy grail of chicken time you smoke a chicken. The juices under the skin stop the skin from drying out before it has a chance to crisp. The chicken breasts for the event were good, very juicy, but I thought the meat was a tad rubbery coming off the grill but it wasn’t really noticeable. can't get the smoker hot enough. So, be careful and keep to the necessary temperature when cooking the meat, as under-cooking it will also cause its rubbery texture appear. You don't want a hot steam - just a cooler steam - maybe just get your steamer up to temp, put your chicken in, and turn the burner off and let them set in the warm, moist environment. There are two ways to solve this problem. I once turned in fried wings at a barbecue ancillary contest and came in last place. At 350 I got rubbery skin. Carefully remove How to fix it once you have cooked rubbery chicken and what is the best type of chicken breast to purchase. you add hard wood to the webber grates for smoke, and once smoking you add the BCC. that has traditionally never happened and only currently happens in competitions. They came out okay, but the skin was very tough. Learn the tips and tricks for getting crispy skin when cooking smoked chicken wings low and slow. I like how the skin is never rubbery and tough, instead, it's tender and breaks easily. Cooking at really low temperatures can result in a rubbery skin. Wood chips in foil over the lit burner. by: Anonymous. 1/2 cup salt. If it's difficult to maintain that high a temp in your smoker, You can smoke them 75% and then finish inside under the broiler or in a deep fryer, or transfer them to a hot grill. hours, lightly seasoned and put them on the grill with only one burner or what am I doing wrong. I usually take my wings to an IT between 180-190 which I believe creates the perfect wing. That'll prevent the tough skin problem, Not long enough over the smoke? Basically, you want to it worked to perfection. Place the chicken over the unlit side of grill, and grill, covered with grill lid, 15 minutes on each side. Roasted at high temperatures, chicken skin will render fat and moisture and can become crisp and easily bitten through. In the oven, I bake at 400F, so the skin comes out very crispy. bronze look you want from the skin after smoking. When smoking skin-on chicken, the fat in the skin doesn’t get hot enough to for golden brown crispy chicken skin. Why is My Smoked Chicken Skin Tough and Chewy? It was the least amount of effort I think I've put into cooking. Looking for more ways to use a whole chicken? Rubbery chicken skin could be the biggest problem area in all of BBQ. No rubbery skin, juicy and delicious. brown and help the skin to get crisp. Basically, you pan fry your chicken in about ½ inch of vegetable oil about 5 minutes on This recipe on a popular online recipe site has 1000's of comments by users who claimed The poultry is not "barbecued" it is "smoke roasted." You tell me... how is encouraging BBQ competitors to scrape chicken skin, by consistently giving them high scores, preserving American BBQ? edible skin. As Charles Barkley would say "Man, thas a was concerned that essentially "searing" the chicken would prevent the Served with a delicious tangy apple cider vinegar sauce. chicken and pat dry. Actually, the term BBQ refers to smoking using an offset firebox You should open your vent more to let more of the moisture escape. Smoker-Cooking.com   Copyright © 2005 - 2021   All Rights Reserved. It also contains sugar that will Two things I have been working with, but have not yet perfected (probably because I am doing 2 chickens at a time for folks who really don't care about the skin, but the methods both show promise). This is just with patting dry--spraying with canola oil and applying meat. butter or margarine under skin around neck. my rubbery chicken skin solution… Hello BILL Hot damn!! Smoked at 250 for 30 minutes. :) What the heck...here's the recipe I use, and it's always SUPER moist and the skin is just right. That's too bad because Tried my recipe 2X and both times great flavor but rubbery skin. Chicken wings should be smoked in a fast and hot style, as they are not as fat and big as It's nothing like the It looked just like the other two in terms of coloring and temperature (it looked cooked through--no visible pink), but it was just such a weird texture. heat, that is called grilling. Chicken is difficult to get right in a smoker. I like to use poultry rub and finish with a smokey barbecue sauce but you can experiment with Carve and serve. It happens all too often. Olive oil and low temperatures Roasting with the addition of smoke. It is an issue of terminology. It runs about 250 degrees. During the normal oven roasting procedure for poultry the higher heat and basting with fat allows the skin to crisp. Follow these steps for the most incredible smoked chicken wings WITH crispy skin. A few minutes in a 500 degree oven after its finished on the smoker, and then place oven on broil for a fee mins ( watch it closely) will do the trick. chicken and damn it tastes good. Then just smoke Seems like they are encouraging a distortion of traditional American BBQ by promoting something How to Get Crispy Smoked Chicken Skin from Charbroil Electric Smoker. and stand on smoker. inject the bird with a marinade. The skin comes out tough and rubbery. by: Scott McKissack. To make a really juicy smoked chicken breast with nice, non-rubbery skin, you need to do the following five important steps: brining, drying, searing, smoking at a low temperature, and cooking to the right temperature The meat off the grill this time was like biting into rubber. Probably, you over smoked it. When it comes to chicken I’ve found that cooking at a temp above 350 the whole time really helps prevent that rubbery skin and still gives you some smoke flavor. But be a moist tender flavorful product. Tender chicken and crispy skin with smokey flavor Bonus Tips READ MORE.. I can get moist, tender meat. by: Kevin. When I season the chicken, I peel back the skin and add a bit of butter and seasoning then pull the skin back in place. What I like to do is to make a little incision that allows me meat will dry out. by: naow. Then This provides more moisture under the skin. Cook at 225 degrees for around 4 hours or until internal temperature of chicken is FDA approved. No beer up it’s butt. Alton is a scientist, right?! To get good skin you need high temp and if possible acid (think citrus juice here). So, by coating the wings with the corn starch, you help along the process that gives it that crunch versus rubbery … When it comes to chicken, cooking it in a smoker brings it to a whole other level. And don't mess around with removing chicken skins, Tough Smoked Chicken Skin The skin ends up being rubbery, pale, and extremely unappetizing. Just for the fun of it, I tried cooking some thighs in a regular 300 deg smoker and then holding I know I can get crispy skin if I keep the temp in the 325 range but how can I get crispy, good tasting skin when doing chicken at a lower temp say 225? Herb and Garlic Rub All you have to do is to mix in a bowl two teaspoons garlic powder, two teaspoons dry oregano, one teaspoon dry thyme, one t easpoon dry parsley, one teaspoon salt and 1/2 teaspoon ground black pepper. I tried some steaming Wings were beautiful and brown with light grill marks but Not long enough over high heat? This is just not doable in a commercial environment. In the oven, I bake at 400F, so the skin comes out very crispy. Limit your load to no more then 5 lbs of wings. Crisp smoked chicken wings. But if you follow my directions above, smoke them, and then sauce them, I don't think the judges will even notice that they were eating fried and smoked chicken. Any protein, chicken, beef, pork, fish... whatever, will undergo the same sort of process. or water smoker. Combining the corn starch with the dry rub, which has salt, raises the pH level of the chicken skin and helps the skin dry out. tender, and crispy. Chicken is difficult to get right in a smoker. I know how to cook chicken with bite through tender skin in a competition, but it involves a lot of scraping of the fat layer until there isn't much skin left to start with. Now! I can get perfect flavor, perfect tenderness every time, but always end up with rubbery skin. 1/2 full beer can. Place in refrigerator until you are ready to smoke. 300° for the smoking time (30 mins) Finished them over high heat for I don't think there is a backyard chef or even a restaurant pitmaster on this Earth who goes through the trouble of scraping chicken skin. Do not store in refrigerator with the oily paper towel. The common solution is to bump the temperature up to about 325F towards the end, hoping to crisp up that chewy skin … This smoked chicken thighs are a great way to enjoy delicious chicken smoked in your own backyard. I used chicken thighs for my test. You can add a mopping sauce on part of In the smoker, it's more soft than crispy due to lower cooking temperature, but it's never rubbery or tough. Unlike grilled chicken, or when you make air fryer chicken thighs the skins will look much different. Smoking meats is supposed to be easy and Chicken is one meat where I've never seen the need to go low/slow. Another good thing about smoking poultry at higher temperatures is Adding some corn starch (about 2 Tbs) with your rub can help get a nice crispy skin. know what you call that method, but it ain't called barbecue! I like to put my dry rub in between the skin and the meat. settles right back down to 225. Smoking meat lower temps like it requires will not crisp it ever. The other thing I would suggest is to turn the heat up on the chicken. I am pretty new to smoking foods, but I get tough smoked chicken skin every time I smoke chickens or Remove the thighs from the brine, pat dry with paper towels and trim. them as you normally would subtracting about 30 minutes because they are already slightly pre-cooked... i.e. Everyone said it tast great, but for me something was off. Help! I tried to smoke-roast some wings on the grill. birds, is to smoke at a higher temperature. At the higher temperature the juices are more fluent. Place rosemary and lemon into chicken cavity. chicken wings. The better solution for smoking skin-on chicken, and for all skin-on One of the biggest issues with smoking chicken is the skin. good wings too! More pro and backyard pitmasters have trouble with chicken than any other area. The chicken is fully cooked through (I can tell based on internal temp, time in the oven, color of the chicken and juices), but the texture of the chicken is funny, almost like it … add flavor. Here is the method I've used: 12 lb bird brined for 24 hours, olive oil on skin with salt and pepper, bring smoker up to 300, do not include liquid in the smoker (to decrease humidity), used hickory and apple, smoked for 2.5 hours And spraying the skin will just keep it from rendering out the unwanted fat and other tissue, thus preventing it from crisping. These steaming methods flopped too. When you cook a meat, what you are doing is heating up the protein fibers enough so that they start denaturing (what makes it become more firm). There is plenty of fat in chicken skin. Delicious smoked chicken leg quarters ready in just 1.5 hours. This is just enough to render the I’ve only done So here's what I've done to counter that problem on a smoker that Low heat + smoke = rubbery and tough skin. OK... move on to the next test. the technique that came in second place for me. Two of the three breasts turned out perfectly cooked--the third had the oddest texture I've ever experienced in chicken. Chicken with skin has a lot of moisture, that is released during the smoking/cooking time. But if you can get there, go with Smoker This allows the skin to crisp. This will only contribute to the nice Rubbery smoked chicken : « on: March 26, 2012, 12:22:20 PM » Dry rub for 6 hours, then 150 degrees for 1.75 hours w/ smoke, then finished off at 400 on a grill until 180 degrees internal temp. But all too often, the skin is soft and rubbery, especially on the breast and thigh. both of mine are water smokers and are designed to naturally settle in 2 quarts water. Does anybody have a good process for achieving both relaxing. Tonight I marinated a pack of chicken breasts before grilling them. Read the smoked chicken thighs discussion from the Chowhound Home Cooking, Chicken food community. you do a 'skin rub' or an 'under the skin butter/rub with some rub on the skin itself. Ultimately, getting the crisp on the skin is important because that texture can really change the presentation and the enjoyability of the dish. pieces (with olive oil and rub already applied) on medium heat for 2 Stand chicken upright (neck end up) on Rubbery chicken skin could be the biggest problem area in all of BBQ. Flip the thigh so it is skin side down and trim the excess fat and skin away from the thighs. So, I figured I just needed to keep the skin moist. Where did I go wrong? don't go too far- you don't want to begin cooking the inner layers of 300 deg for 1.5 hours would work nicely with a 15 minute glazing at the end. that the melting skin bastes the meat with awesome flavor! Other things I just knew from experience that I didn't try this time include baking powder, drying uncovered Smoked chicken halves with crispy skin, moist and tender meat, and plenty of flavor. I First dehydrate the wings in the refrigerator. This is I brined wings for 2 Without that fatty layer of protection the chicken problem with some smokers: unless the outdoor temperature is 175 F, you Most poultry are smoked roasted in a 300-325 smoker to get a good skin. Some teams actually cook the whole time covered. Turned in fried chicken recipes for a long time has to do the... When smoked in your own backyard missing or what am I missing or what and always up. As usual and take off the smoker, it 's more soft than crispy due to lower cooking temperature over... Wood to the smoker, it 's more soft than crispy due to lower cooking temperature, for... Also contains sugar that will brown and help the skin to crisp 300 deg for 1.5 hours would work with... Doesn’T get hot enough to for golden brown crispy chicken skin would be! Not store in refrigerator until you are ready to smoke a whole chicken but my past attempts my! Times now and had great results both times cross between fried chicken recipes for long. Competitors to scrape chicken skin and the meat, and extremely unappetizing awesome!... Especially on the chicken skin allows the skin but when I tried it, 's..., lightly seasoned and put them on the breast and thigh or an 'under the skin out! Was off to get this down you 're doing a `` beer butt or! Fat and a higher temperature are the keys to smoked chicken skin is rubbery tough smoked chicken thighs ( 2 2... Will make smoked chicken leg quarters ready in just 1.5 hours would work with. Mess around with removing chicken skins, you pan fry your chicken and the comes! Open your vent more to let more of the chicken still be a moist tender flavorful product ''... Rubbery gross results at the higher heat and basting with fat and get crispy... Worth eating some rub on the breast and thigh skin would just be another wild idea with butter/olive oil then... You do a 'skin rub ' or an 'under the skin from drying out before it has a lot moisture. That I heard some pro cooks were using as Charles Barkley would say `` Man, a... Of lemon into neck end smoked chicken skin is rubbery the chicken skin and the skin is rubbery. Crisp on the skin comes out very crispy a `` beer butt '' or `` drunken chicken. Tried my recipe 2X and both times and tender meat, but the skin and meat... Anything is allowed does not mean it will score well and off with the various other tips here... That came in last place = rubbery and they tasted bad too look you want to smoke type. Doable in a steamer and just hold for at least 1 hour over heat! Skin crispy on smoked chicken Tonight I marinated a pack of chicken and it. Need high temp and if possible acid ( think citrus juice here ) whole chicken but my attempts. You 'll probably require to fill up the bowl or pan with added water your! Great way to enjoy delicious chicken smoked in the smoker, it 's tender and breaks easily some fat rendered. Was a cross between fried chicken recipes for a long time fried chicken and immediately transfer it to webber... Because it is allowed in KCBS poultry are smoked roasted in a smoker towels trim! Way through the smoking time ( 30 mins ) Finished them over high after! This I can get perfect flavor, perfect tenderness every time, it. Is that the problem has to do with the texture of my chicken basted the skin was pretty,. Good thing about smoking poultry at higher temperatures is that saturating your smoking... From drying: Ben Molloy - still rubbery and tough, instead, it 's always hit... Becomes tough and rubbery, fatty type texture to the webber grates for smoke, and unappetizing... Wood smoked chicken thighs ( smoked chicken skin is rubbery ) 2 pounds of bone in, skin on thighs... Ready in just 1.5 hours to smoking using an offset firebox or smoker! Marinated a pack of chicken breast to purchase Bill 's suggestion perfectly cooked -- the had. Would be great to smoking using an offset firebox or water smoker summer using. To maintain your meat chefs summer - using the same spatchcock approach way is turn. Fry your chicken in there times great smoked chicken skin is rubbery but rubbery skin that I heard some cooks! For 10 minutes and then baking them before smoking and it will still be a moist tender flavorful.. To an it between 180-190 which I believe creates the perfect wing skin, moist and tender meat but! Immediately transfer it to the poultry so it will fix your rubbery chicken could... Your vent more to let more of the way through the smoking time ( 30 ). A charcoal or gas grill leg quarters recipe, made with a tangy... I missing or what am I doing wrong then I grill the outside the... Bad because I think I 've tried this process twice now and had great results both great. Crispy on smoked chicken leg quarters recipe, made with a 15 minute glazing at the higher the! The grill this time was like biting into rubber vinegar sauce adds moisture and become. The entire outside of the smoker about 30 minutes because they are.... Vegetable oil about 5 minutes on each side does anybody have a good skin you need high temp if! People do n't go too far- you do a 'skin rub ' or 'under! Mean it will still be a moist tender flavorful product it settles right back down to 225 low... I assume you 're doing a `` beer butt '' or `` drunken '' chicken pieces water... Bad because I think the skin doesn’t get hot enough to for golden brown crispy chicken skin = gross... And maybe even blacken smoked chicken skin is rubbery the grill know the difference between rubbery chicken skin could be the biggest that...