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Tough Skin

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waynewalker52
waynewalker52 Posts: 1
edited May 2012 in Poultry
I've been buying "roasters" chicken, heating my fire to around 275 to 300, including soaked hickory chips and cooking my chicken - The skin is always tough.  I use the place setter to get the chicken off of the direct heat.  What am i doing wrong?
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  • troutgeek
    troutgeek Posts: 458
    edited May 2012
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    Well, I cook at 350, raised grid, direct. I remove the backbone (spatchcock) and flatten the bird. Cover with EVOO and dizzy dust. Cook cavity down for about an hour (165 in thigh). At the very end, I flip the bird for about 5 or 10 minutes. It turns out pretty darn good and juicy.
    XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber Smokey Joe
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    No need to soak the chips. I know that was not your biggest concern here but no need to soak when egging.

    I'm not a huge yard bird guy so I'll let the chicken pros weigh in on the skin.
    Keepin' It Weird in The ATX FBTX
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  • FxLynch
    FxLynch Posts: 433
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    Rumor has it that leaving the chicken uncovered in the fridge for 24 hours before the cook will make for much crispier skin.
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  • FxLynch
    FxLynch Posts: 433
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    Also a lot of folks here do the chicken spatchcocked raised,direct. If you haven't spatchcocked a chicken, you should google that and give it a try.  So you would probably get crispier skin from doing it direct, even without letting it set in the fridge for a day.  Both together and you might be closer to what you are looking for.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    http://www.nakedwhiz.com/spatch.htm
    Keepin' It Weird in The ATX FBTX
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