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bbqgeekess
11-05-2013, 04:04 AM
The last couple times I've smoked chicken, I've done it spatchcock style but with the skin removed.

Since the skin is removed, I use chunks of smoking wood vs. pellets or chips.

The resulting chicken has an *amazing* smoky flavor throughout. It also seems to be more juicy and tender.

Has anyone else observed the same thing?

How do I get this smoky flavor throughout and also the perfect skin? Usually the skin is rubbery, yet full of smoke flavor from just pellets and the chicken inside isn't so smoky.

plowin-fire
11-05-2013, 09:24 AM
Higher heat. I smoke chicken at 325-350. Skin isnt rubbery then.

bbqmike_ny
11-05-2013, 09:50 AM
I had the same issue with split chicken, even at 325, the last one I did, I put rub under the skin, and flipped the bird for an hour (started breast side up, then flipped, then back so I could glaze it). It was leaps and bound better than the first one which didn't have the smoke penetrate the meat thoroughly and skin was gross.

Bludawg
11-05-2013, 09:56 AM
325+ skin down & don't look back as the skin tightens it forms a bowl that holds in the juices result moist flavorful bird bite through skin,

DownHomeQue
11-05-2013, 02:16 PM
I take the skin off.. unless im in a comp.. I like my seasoning to hit the meat directly and the meat to asorb the smoke.. instead of pale meat under dark skin.. I like it better with no skin..

Fwismoker
11-05-2013, 02:43 PM
My spatch are always skin off and boy are they juicy and smoky. I've had some with the skin partially ripped off and those were really good to.

Prefer high heat and breast up...still dripping wet juicy. Sometimes i'll hit it with a weed burner ( 2-3 seconds) to really crisp it.

IamMadMan
11-06-2013, 03:24 AM
325+ skin down & don't look back as the skin tightens it forms a bowl that holds in the juices result moist flavorful bird bite through skin,

^ +1

I can't eat chicken without the skin....... Mmmmmm.

Zin
11-06-2013, 08:24 AM
To truly enjoy crispy chicken skin one has to eat the chicken rite off the grill. No sense in cooking the perfect chicken and letting it sit 10+ minutes before digging in, the skin will not be crispy anymore.

350-400 range to get perfect crispy skin every time. Poultry absorbs smoke so easy no need to go low and slow.

dbq
11-06-2013, 10:42 AM
Pull the skin and make chicken cracklins.

layne
11-06-2013, 10:48 AM
Pull the skin and make chicken cracklins.

This sounds good to me!

layne
11-06-2013, 12:35 PM
Does anyone have pics of spatchcocked, skin removed, smoked chicken?

Bob in St. Louis
11-06-2013, 12:46 PM
Prefer high heat and breast up...still dripping wet juicy.
What are we talking about again? :wacko: