Chicken skin

jpw23 · 05-21-2007, 06:50 PM

I cooked a couple of birds sunday and while they looked really good, the skin was so tough you could hardly cut it with a knife.....i used one of my sauces as a glaze and I think that might be the problem, too much sugar...I guess...any suggestions?

big brother smoke · 05-21-2007, 06:51 PM

It's the smoke not the sauce! It makes bird skin tough. May want to bump the heat in the end of a smoke session with birds.

Kevin · 05-21-2007, 06:52 PM

Don't think it's your sauce JP. Chicken skin can be a tough nut to crack sometimes. Higher heat at the end of the cook seems to help for me.

jpw23 · 05-21-2007, 06:55 PM

I'll give that a try next time....thanks guys

Plowboy · 05-21-2007, 06:57 PM

You can also try drying out your skin by air chilling it in the fridge overnight. Helps pull the moisture out of the skin.

jpw23 · 05-21-2007, 06:59 PM

Quote:

Originally Posted by Plowboy

You can also try drying out your skin by leaving air chilling it the fridge overnight. Helps pull the moisture out of the skin.

Another good suggestion

These things came right out of the packaging, got rubbed and on the cooker.

Kevin · 05-21-2007, 07:00 PM

Quote:

Originally Posted by Plowboy

You can also try drying out your skin by leaving air chilling it the fridge overnight. Helps pull the moisture out of the skin.

Good advice. A light dusting of corn starch will do the same thing. Draws the moisture out.

jpw23 · 05-21-2007, 07:02 PM

I had no idea that these hens would be so tricky to cook

SmokeInDaEye · 05-21-2007, 08:36 PM

Quote:

Originally Posted by Kevin

Good advice. A light dusting of corn starch will do the same thing. Draws the moisture out.

Really? That's pretty darn cool. Do you rub it in or just dust it?

Harbormaster · 05-22-2007, 09:09 AM

Quote:

Originally Posted by Kevin

Chicken skin can be a tough nut to crack sometimes. Higher heat at the end of the cook seems to help for me.

Yup. Last chicken I did went to the plate straight off the WSM. Was like chewing an inner tube. Try the high heat.

I like the air dry in the fridge idea too. I will try that this weekend.

ModelMaker · 05-22-2007, 01:10 PM

Hasn't anybody told you yet, chicken skin is evil. It will make you fat and cause your heart to explode!!!
When I smoke chicken I just get 10lbs of hinnies and when I pull them off I let them cool a smidge and then just pitch the skin (alright, I eat a few pieces) and pull the meat, bag, vacusuck, freeze.

Had a bag the other night, made chicken tostadas with melted mex-cheese, re-fried beans, spanish rice.
ModelMaker

Papa Hogg · 05-22-2007, 01:35 PM

If chicken is all I am cooking I cook between 250* & 300* (usually closer to the 300* mark for about 3 hours), I use more salt in my chicken rub also, it draws the moisture out. Cooking this way I still get a juicy bird & nice crisp skin.

I think it was Chris Lilly that said chicken can take a lot of salt & a lot of smoke...

Try the Big Bob Gibson's White Sauce on Chicken...Awesome!

keale · 05-22-2007, 01:37 PM

That happened to me once, I sprayed down A LOT durring the cook, and thought that was the reason...
I'll try high heat at the end also....

tony76248 · 05-22-2007, 01:41 PM

I have never had this problem myself. hmmmmmmm. I must be doing something right.

05-21-2007, 06:50 PM	#1
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky	Chicken skin I cooked a couple of birds sunday and while they looked really good, the skin was so tough you could hardly cut it with a knife.....i used one of my sauces as a glaze and I think that might be the problem, too much sugar...I guess...any suggestions? __________________ __________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer

05-21-2007, 06:51 PM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	It's the smoke not the sauce! It makes bird skin tough. May want to bump the heat in the end of a smoke session with birds. __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

05-21-2007, 06:52 PM	#3
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Don't think it's your sauce JP. Chicken skin can be a tough nut to crack sometimes. Higher heat at the end of the cook seems to help for me. __________________ Kevin

05-21-2007, 06:55 PM	#4
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky	I'll give that a try next time....thanks guys __________________ __________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer

05-21-2007, 06:57 PM	#5
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	You can also try drying out your skin by air chilling it in the fridge overnight. Helps pull the moisture out of the skin. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

05-21-2007, 07:02 PM	#8
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky	I had no idea that these hens would be so tricky to cook __________________ __________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer

05-22-2007, 01:10 PM	#11
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	Hasn't anybody told you yet, chicken skin is evil. It will make you fat and cause your heart to explode!!! When I smoke chicken I just get 10lbs of hinnies and when I pull them off I let them cool a smidge and then just pitch the skin (alright, I eat a few pieces) and pull the meat, bag, vacusuck, freeze. Had a bag the other night, made chicken tostadas with melted mex-cheese, re-fried beans, spanish rice. ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

05-22-2007, 01:35 PM	#12
Papa Hogg is One Chatty Farker Join Date: 05-10-07 Location: Racine, WI	If chicken is all I am cooking I cook between 250* & 300* (usually closer to the 300* mark for about 3 hours), I use more salt in my chicken rub also, it draws the moisture out. Cooking this way I still get a juicy bird & nice crisp skin. I think it was Chris Lilly that said chicken can take a lot of salt & a lot of smoke... Try the Big Bob Gibson's White Sauce on Chicken...Awesome! __________________ BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher

05-22-2007, 01:37 PM	#13
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	That happened to me once, I sprayed down A LOT durring the cook, and thought that was the reason... I'll try high heat at the end also....

05-22-2007, 01:41 PM	#14
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX	I have never had this problem myself. hmmmmmmm. I must be doing something right. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!