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Rubber Chicken No Joke
B747crew
Posts: 158
Made the absolutely best smoked chicken thighs yesterday. The Rub was perfection the sauce amazing . Everyone loved the cook if it weren't for the rubbery skin. I cooked them bone down to the correct internal temperature. then sauced them per instructions to glaze them. Temp up t0 500 for last 10 mins. Didn't cook meat side down at all and they looked just like the pictures. Like I said the flavor was great but the skin ... not so much.
Comments
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Two tips:
Let skin air dry in fridge overnight (uncovered).
Cook high in the domeLarge, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Smoking chicken(or any poultry) commonly causes rubbery skin. What temp did you cook at?
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Corn starch is a great way to get almost fried crisp skin. Mix some in your rub or sprinkle on after you have applied seasonings. Works like a champ.
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@pgprecott is right on the money with the corn starch. The other thing that helps is to remove the skin( I know stick with me) scrap off all the far and thinit out. Then wrap it back on and tooth pick it down. This gets it crispy every time. This is a pick of my daughters chicken (shameless plug from dad).
XL BGE, KJ classic, Joe Jr, UDS x2 -
Dipping them in a fryer @ 300 for about a minute after you smoke them also crisps it up nicely.
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Try cooking it direct.
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Eggcelsior said:Smoking chicken(or any poultry) commonly causes rubbery skin. What temp did you cook at?
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B747crew said:Eggcelsior said:Smoking chicken(or any poultry) commonly causes rubbery skin. What temp did you cook at?
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DoubleEgger said:B747crew said:Eggcelsior said:Smoking chicken(or any poultry) commonly causes rubbery skin. What temp did you cook at?
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You said "to the correct tempt" What temp was that? 165? Chicken thighs are so forgiving on the egg I tend to go a bit higher, like 190ish on thighs and they will still be leaking juice. slightly higher temps at the end can also crisp up the skin.
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B747crew said:DoubleEgger said:B747crew said:Eggcelsior said:Smoking chicken(or any poultry) commonly causes rubbery skin. What temp did you cook at?
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