darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Roseville, CA
I just got my first WSM chicken roast under my belt. I've done several chickens on the pellet pooper already. I always brine my chickens. Juicy and smokey.
Why can't I get that crispy skin that I love so much? What's the secret???
Also, why don't I ever get the fall-off-the-bone chicken? I go to an IT of 170 breast or 175 thigh. Meat is done and juicy and reddish, but not falling off the bone, like a roasted market chicken. Why?
Cook done at 225 to 265, with KB coals and mesquite chunks. Used the Method to lite.
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Uploaded with ImageShack.us
Why can't I get that crispy skin that I love so much? What's the secret???
Also, why don't I ever get the fall-off-the-bone chicken? I go to an IT of 170 breast or 175 thigh. Meat is done and juicy and reddish, but not falling off the bone, like a roasted market chicken. Why?
Cook done at 225 to 265, with KB coals and mesquite chunks. Used the Method to lite.
Uploaded with ImageShack.us
Uploaded with ImageShack.us