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Old 09-23-2007, 08:49 AM   #1
JohnMcD348
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Default Rubbery chicken skin. Need help

Well, I finally did chicken yesterday and it came out pretty good. Breasts were very juicy and had a great flavor. Thighs and wings came out just as good. Only problem was the skin was very rubbery. I didn't defat the skin prior to cooking, I just washed, rubbed and put on the WSM. Cooked at about 250 for about 4 hours. I didn't sauce them at all.
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Old 09-23-2007, 08:53 AM   #2
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One trick I picked up recently is to use one of those piercy thingys, not sure what they're called. If you can peel back the skin you lay it on the cutting board and hit it a couple times with this tool (which is like 100 little needle slits). I've tried chicken a couple times with this and was very pleased with the results. I think it's partially because the skin is a bit pre-pierced that makes it more bite through, but I think the holes also let a little bit more moisture out so the skin gets crispier.

Another thing I started doing was bumping the temp up a bit for chicken. Low and slow is great for ribs, but crap for chicken skin. I've been pushing 275 to 300 now for chicken and am much happier with the results.

Just my $.02.

edited to add:
Found what I was talking about.
http://cgi.ebay.com/Deni-Meat-Tender...QQcmdZViewItem
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Last edited by nthole; 09-23-2007 at 08:54 AM.. Reason: found tool
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Old 09-23-2007, 08:53 AM   #3
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finish them at a higher temp to crisp up the skin. a few minutes at 325-375 will help.
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Old 09-23-2007, 10:13 AM   #4
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I did a search and found a discussion about this exact topic one week ago. The search was done on "rubbery chicken skin". It was the second thread listed, your present thread was the first. Here is the URL of the other thread.

http://www.bbq-brethren.com/forum/sh...ad.php?t=31599
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Old 09-23-2007, 01:15 PM   #5
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Up the temps at the end.

Or fire up your little Smokey Joe and transfer them onto it at the end to get the skin crispy.
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Old 09-23-2007, 01:32 PM   #6
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Quote:
Originally Posted by nthole View Post
One trick I picked up recently is to use one of those piercy thingys, not sure what they're called.
When I was still in the restaurant business, we used to call them Jaccards, after the company that made them. They come in all sizes from hand-held up to table mounted. They will tenderize the living bejesus out of anything.
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Old 09-23-2007, 04:39 PM   #7
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Higher temps usually do the trick.
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Old 09-23-2007, 06:32 PM   #8
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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. I crisped them up on the grill which presents another question:

If you crisp the skin on the grill, what do you do with the grill marks? Rotate for a cross hatch? Don't rotate for a symmetrical look? Cover with sauce?

@*%&&*(@ - Should have made a poll!
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Old 09-23-2007, 09:54 PM   #9
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I hadn't tried it with the Jacard yet but bought one the other day for the sole purpose of chicken prepping. I'll try it with my next cook and see if it turns out as good.
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Old 09-23-2007, 10:48 PM   #10
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If you are doing it on the BSKD or Bandera pull the water pan if you use one, and add some fuel to bring the heat up after you move the chicken down to the bottom grate.
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Old 09-24-2007, 11:53 AM   #11
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Default My 2 cents

It's been at least a couple of years ago and this topic came up and I saw a discussion on I believe the Big Green Egg board. Somebody there suggested using corn starch. I have used it several times. I have dusted the chicken in corn starch and then put on the rub and then dusted after the rub. The skin does not come out like fried chicken crisp but is a lot better and the cornstarch does not mess with flavor, at least for me.

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