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Thread: Rubbery Skin?

  1. #1

    Default Rubbery Skin?

    My first experience with rubbery skin is when I tried the Brined chicken recipe. I did however leave the chicken in the Brine for 48 hrs. After smoking the chicken the meat was great, but the skin was very rubbery. The same thing happens when I smoked chicken breasts, and pork loin. I smoked the chicken to 160 over 2 hours at low temp and still get rubbery exterior. Can somebody give some input?

  2. #2
    Join Date
    Dec 2010
    Location
    Louisiana
    Posts
    33

    Default

    rubbery skin can be attributed to over brining if that makes sense. Poultry especially chicken should not be brined more than 12 hours. Another factor is your low temp, if you smoked your chicken at a low temp until your chicken was just done, you will have rubbery skin everytime, I posted about crispy skin on wings on another thread and someone gave info on a breading item that can be used on chicken in the smoking tex.

  3. #3

    Default

    Wil,

    Did the corn starch really work, and have you ever used it on a whole bird?

  4. #4
    Join Date
    Dec 2010
    Location
    Louisiana
    Posts
    33

    Default

    yes the cornstarch works great, i never used it on whole bird but i did use it on cut up bird, separate the wings from breasts and legs from thighs, it works fine.

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