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Crispy Chicem Skin

FishbucketFishbucket Posts: 18
edited 12:05PM in EggHead Forum

I'm brining a 4 lb farm fresh chicken and tomorrow I plan to cook it off low and slow with some hickory. Would smoking a chicken make the skin more or less crispy ? I suppose I could increase the heat for the last 30 minutes to crisp it up. Any suggestions or comments ?



  • Charlie tunaCharlie tuna Posts: 2,191
    I have found that i have to cook my chicken(whole-spatchcocked or parts, around 390 degrees and high as i can get them in the dome... And low and slow along with smoke will produce a rubbery skin...
  • FishbucketFishbucket Posts: 18
    I think you're probably right. Although I do a chicken in the oven at 275 with a heavy coating of salt and pepper and it crisps up really well. I think the smoke will keep the skin soft if not rubbery as you mentioned so I'll leave it out. Reason I ask is around here a a farm fresh chicken if like 5$ a pound and I'd hate to ruin it right out of the gate.


  • Cactus DougCactus Doug Posts: 341
    If you want crispy skin cook at higher heat 350-400. You can still add wood chunks to the lump just before you throw the chicken on. The chicken will pick up smoke flavor. Another trick I use for crisp skin is to put the chicken on a tray in the fridge uncovered. The skin will dry out and become translucent, if you have time this works well. Good luck.
  • Bear 007Bear 007 Posts: 343
    I like to cook mine at 375º legs up, till the breast hits 165º

  • FishbucketFishbucket Posts: 18
    Thanks guys. I have been air drying in the frig and will add wood chunks and cook at 375.
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