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Half Chickens - Any Advice?

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GulfCoastSmoker
GulfCoastSmoker Posts: 27
in EggHead Forum
Put a couple of chicken halves on the egg.  Injected a butter/apple juice/garlic/rub mixture into the meat.  Planning on cooking at around 275 for two hours or until I hit the IT in the thigh.  Does anyone have any advice on getting a crispier skin?  I know I can cook at a higher temp, but I feel like the high the temp the less moist the bird is.  I'm not looking for super crispy skin, I'm just looking for something a little more edible.  I'll post a pic when the bird is cooked, and let you know how it ended up.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    "Does anyone have any advice on getting a crispier skin? "

    Yes- cook them under a Wagyu brisket for about 4 hrs so the brisket fat slow fries this skin A-la-SGH at brisket camp yesterday.

    If you can't do that, a
    Little cornstarch dusting will turn the skin into a potato chip.
    Keepin' It Weird in The ATX FBTX
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  • GulfCoastSmoker
    GulfCoastSmoker Posts: 27
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    The Cen-Tex Smoker said:
    "Does anyone have any advice on getting a crispier skin? " Yes- cook them under a Wagyu brisket for about 4 hrs so the brisket fat slow fries this skin A-la-SGH at brisket camp yesterday. If you can't do that, a Little cornstarch dusting will turn the skin into a potato chip.
    Fresh out of Wagyu brisket, but I do have some cornstarch.  I just sprinkled some on the bird.  I can't believe its that simple.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    GulfCoastSmoker said:
    The Cen-Tex Smoker said:
    "Does anyone have any advice on getting a crispier skin? " Yes- cook them under a Wagyu brisket for about 4 hrs so the brisket fat slow fries this skin A-la-SGH at brisket camp yesterday. If you can't do that, a Little cornstarch dusting will turn the skin into a potato chip.
    Fresh out of Wagyu brisket, but I do have some cornstarch.  I just sprinkled some on the bird.  I can't believe its that simple.

    it is. If it clumps up a little, just spray a little cooking oil spray (Pam) and it will coat evenly.
    Keepin' It Weird in The ATX FBTX
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  • blind99
    blind99 Posts: 4,971
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    When they're about done pull the plate setter and grill then direct skin side down for about ten minutes. Add some weight if you want like a brick wrapped in foil.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Ahhhh..... The crispy skin question again.
    Dave - Austin, TX
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