smoking chickens - crispy crunchy skin - ??

Woogeroo

Hiya folks... [p] I have two 5-ish pound chickens, spatchcocked and brining... hopefully later today I can smoke them on the old style Egg. I am brining them, for flavor - just to see how it works out.. I've tried the spatchcock without the brine and it was right tasty... but thought I would check it out this way as well. [p] So... sometimes when I smoke the chickens... the skin is nice a crispy-crunchy and u can bite right through it... other times it is kinda rubbery and not yummy at all. Is this a cookign temp. thing? Do I need to cook it a bit more to get the crispy crunchy skin? [p] Tips... advice... [p] appreciated.[p] thanks[p]-Woogeroo[p]

nikkig

Woogeroo,
To help crispen the skin, let it sit uncovered in the frig for a day or so or overnight. Then before you put them on, rub under and over the skin with a very light coating of olive oil, followed by a dose of your favorite rub(Tsunami Spin for us) under and over the skin also. It should crispen right up. [p]~nikki

GRILLEMARK

Woogeroo,
When I do chicken on a beer can, I cook at 350 - 400 for 1.5 to 2.0 hrs until temp is reached. The rub will definately help and the oil to crispen the skin, but the fat needs to be cooked out of the skin.

Woogeroo

nikkig & grillemark,[p] thanks for the tips. [p] -W [p]