Perfect Crispy Skin

briwald

I've been having trouble getting the perfect crispy skin on my whole chickens lately.  The trouble is not that my skin is rubbery, but rather, it always gets charred.  I've tried temperatures ranging from 325 to 450, I've tried elevating the grid, I leave the bird uncovered overnight in the fridge, I've tried minimizing the time the bird is skin side down (I'm a spatchcocker). Last four birds in a row have ended up with charred, burnt skin. Anyone out there have any tips to get the skin crisp, but not singed?

Mattman3969

No need to flip on spatchcock. Skin up and high in the dome around 400-450. 

PigBeanUs

Sugar in the rub?

if the temps are not high, and you are roasting indirect, blackening is often due to sugar

Mattman3969

^^^ Good point

Money_Hillbilly

@briwald Same as above 400-425 high in the dome spatchcock skin side up.  Pull at 155 or so perfect crisp skin every time.  I frequently use Dizzy Pig and it has sugar but no problems with skin side up.

Money_Hillbilly

briwald

PigBeanUs said:

Sugar in the rub?

if the temps are not high, and you are roasting indirect, blackening is often due to sugar

As a matter of fact, there is brown sugar in the rub, and I really like the flavor of the rub, so I've used it ummm...the last four times! Thank you for the insight. I will try again with the no flip advice. 

marcdc

Mattman3969 said:

No need to flip on spatchcock. Skin up and high in the dome around 400-450. 

this is the way.

and yes check sugar in the rub -- and if that's not it, make sure your temp gauge is properly calibrated

FrostyEgg

As others have said, no flip and raised direct is the way. I do mine at 400.