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Smoked chicken help

Unknown
Unknown
edited November -0001 in EggHead Forum
I smoked chicken leg quarters at 230 degrees with indirect heat. Cooked until 168 internal. It was the tastiest chicken ever, but the skin was tough and never turned a deep brown as we like. Any suggestions?
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Comments

  • Nature Boy
    Nature Boy Posts: 8,687
    Mookie1878,
    Putting the heat to it (more like roasting temps...350-400) at the end (like once you hit 150 internal) should help. [p]Also you might consider cooking them direct...on a raised grate...at the same temp. It will still cook slow, but the skin will caramelize and crisp much better with the direct heat of the fire on it.[p]Hope that helps! Good luck on your quest.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Unknown
    Unknown
    Nature Boy,[p]
    Thanks so much for the suggestions. Will try next time.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Nature Boy,[p] Wow did we just hear a Dizzy Pig secret :)
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  • Nature Boy
    Nature Boy Posts: 8,687
    Yo dude.
    I figger since I posted it on the internet, that "secret" is prolly not the right word ;-)[p]Hope you're well man. And a good bit deangrified now!
    Cheers
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • thirdeye
    thirdeye Posts: 7,428
    Mookie1878,[p]Like Chris mentioned, raised direct over a low fire is a great way to cook chicken. You may want to get some of these racks, they will hold drumsticks or wings. The height of the rack allows for cooking drumsticks direct. The hippest thing (other than no turning) about cooking vertical is.... the meat naturally shrinks as it cooks, but the skin does not shrink as much. There is a little gap between the skin and meat, very consistent since the drumsticks are hanging. In addition to the direct heat source, this helps crisp the skin up too.[p]DSC02057.jpg[p]dsc02055aL.jpg[p]Another trick is to wrap your pizza stone in foil and get it good and hot, then set it atop your chicken during the final few minutes.[p]DSC03220a.jpg[p]DSC03237a.jpg[p]~thirdeye~[p]
    [ul][li]Slow Cooked Chicken[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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