Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

smoked chicken

Ok, did it at 350ish, couple hours. homemade rub and brined.  May have gone a bit too log as one breast said 165 and the other said 174 for some reason.  This was the end result.  Was pretty happy with the bark although smidge rubbery and the white meat was just a hair chewy.  What can I do different to have awesome skin?

 

 

Comments

  • I find a temp of 400 is the secret to crispy skin and juicy meat.  A bird about the size in your pic wouldn't take much more than an hour either.

    Looks good though!

    New Brunswick, Canada

  • gdenbygdenby Posts: 4,168
    I agree w. BigWings on using a higher temp for crispy. I run the temp up as high as 450 briefly toward the end if need be.

    Work fingers under as much skin as possible, preferably a few hours before cooking, or overnight. A light dusting of corn starch  will also aid in crispness.

    Altho' many commercial birds are much heavier now than what used to be standard, large birds may still be older birds. The skin on roasters will often be somewhat rubbery, and I've never had a stewing chicken that didn't end up w. rubbery skin.
  • Have you tried spatchcock chicken, much easier to get an even cook.

    Gerhard
  • CANMAN1976CANMAN1976 Posts: 1,377
    I'd cook three birds in 3 hours.One hour at 375-400 spatchcocked us what I do.
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
  • Ragtop99Ragtop99 Posts: 1,087
    hugewineo said:

    Ok, did it at 350ish, couple hours. homemade rub and brined.  May have gone a bit too log as one breast said 165 and the other said 174 for some reason.   

    Was the the left breast more done?  The back of the egg tends to be a little hotter since the coals have a habit of burning from front to back.  I normally put the chicken facing forward and the dark meat towards the back.

    Was pretty happy with the bark although smidge rubbery and the white meat was just a hair chewy.  What can I do different to have awesome skin?

    I do the chicken closer to 400*, or even a bit above, when it is cut up and that helps with the skin.  Not sure I'd go that high on a whole bird though.  A little baking powder or corn starch can help crisp up the skin.
    Cooking on an XL and Medium in Bethesda, MD.
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