Tough chicken skin on my UDS

[SC_Dave]

Any tips on preventing this? It was pretty bad.
David

 

[Callahan-que]

Chicken needs to be cooked at 325F or higher.

 

[lashing1c]

+1 on the high heat and I like to cook the thighs skin side down and the breast skin up. Then they seem to get done at the same time. I have a double rack UDS. I also put the dark meat on bottom rack skin down and white meat skin up on top rack. Get the temp at lower rack over 300 at least.

 

[Dallas Dan]

I cook mine slow and low indirect on the BGE. And then finish on direct heat to firm up the skin.

 

[Stark-O-Rama]

Place chicken in a pan and cover with foil for 20 minutes at the end of your cook - bite through skin every time - even if you're cooking at 225.

It won't be crispy, but you'll get the Competition "bite-thru".

 

[SC_Dave]

Thanks guys I really appreciate the info!
David