View Full Version : Chicken

03-06-2012, 08:19 PM
Why does my chicken and turkey products come out with a leather type texture? The skin comes out horrible. Does anyone have some good tips or suggestions?

03-06-2012, 09:02 PM
Aubrey....what are you using as a rub and at what temp are you cooking??


03-07-2012, 08:02 PM
I rub the skin with butter. The ST keeps in so much moisture that the skin stays juicy. If you want a crispy skin, rub it down with butter before smoking, and toss it in the oven at 350-400 for a bit after smoking to dry out the skin for crispy-ness.

03-25-2012, 07:56 PM
I just ran 2 yardbirds throught the 1400. Dusted them with Hy's (Canada's answer to Lawry's) and into the smoker @ 225* with 2 oz of apple and cherry and a couple charcoal briquettes. 5 hours later at 165* I pulled them and went right to a hot grill. Skin still needs a little help, but as good as the chicken tasted, I could pass on the skin. Kind of old school in terms of spices, but pretty darn tasty.

05-23-2012, 03:49 PM
Aubrey I am like you I like my skin Super moist so that I can eat it. Go 4hrs at 225 then last hr wrap 3 times tightly in foil for the last hr for a total of 5 hrs. Bird and skin will falling apart.

05-23-2012, 06:46 PM
Try a dusting of cornstarch to crisp up chicken or turkey. Add it to your dry rub shaker....

05-23-2012, 09:56 PM
Steve's method sound like it might work...I just take it out of the smoke and throw it on a hot gill for a few minutes.