Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Poultry skin rubbery when smoked
Options
FireTower
Posts: 69
I love smoking poultry on my XL BGE. However, when I smoke poultry the skin is always rubbery. I'm a big fan of crispy skin on chicken and turkey. Am I doing something wrong? Is there a way to smoke a bird and have crispy skin?
By the way, when I smoke a bird I do so at 325-350, apple wood chunks on the coals, plate setter legs up, drip pan filled with apple juice.
Any advice would be greatly appreciated.
Thanks!
By the way, when I smoke a bird I do so at 325-350, apple wood chunks on the coals, plate setter legs up, drip pan filled with apple juice.
Any advice would be greatly appreciated.
Thanks!
Comments
-
I like to do my chickens (whole birds or parts) direct with a raised cooking grid, cook in the high 300's (say 375). Whole birds I do a small pie pan under the bird to protect the bird from intense heat but no platesetter. The raised grid helps with flame ups, the direct heat gets you the crispy skin and still plenty of smoke.
-SMITTY
from SANTA CLARA, CA
-
Your technique is Ok mostly, but the heat is too low and you don't need any liquid. Try 400-425 dome, drip pan but no juice. The juice is steaming the bird, hence no "crispy".Also, try a little corn starch on the skin with the rub, maybe a 2:1 ratio (rub:starch), if it is still dry on the skin, mist with oil just until it is no longer dry.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Higher temps and let that bird sit uncovered on a cooling rack in your fridge overnight. The skin will dry out and look a little funky, but enough moisture can dry out of the skin to make it crispy after baking. A light dusting of corn starch like skiddy said also helps.
______________________________________________I love lamp.. -
^^agree air drying helps a ton.
-
You can also poke a few holes in the skin (but not the meat) with a fork. It helps the fat drip out and not pool underneath, becoming gummy.
-
Lose the drip pan. Go direct raised at 400. If time leave uncovered in fridge over night to dry out. Same for turkey.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Raised, direct, spatchcock, at 400-425 leave breast side down for the first 5-10 minutes then flip over.
-
You can cook it like you are now and then wind the heat up for the last 15-20 minutes of your cook and your skin will be crispy.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum