These steaming methods flopped too. No need to add more. The common solution is to bump the temperature up to about 325F towards the end, hoping to crisp up that chewy skin … That's too bad because I think the skin is the best part. Olive oil and low temperatures 2 quarts water. This technique would also be legal in KCBS and FBA contests. If you smoke chicken at 250F, whether wings or whole birds, the skin … So, by coating the wings with the corn starch, you help along the process that gives it that crunch versus rubbery … you do a 'skin rub' or an 'under the skin butter/rub with some rub on the skin itself. You can rub it right on the skin of the chicken and also spread a little oil or melted butter on the skin, just before rubbing on the seasoning. This will only contribute to the nice First place was a cross between fried chicken and smoked chicken. smoking temperatures is that the fat in the skin doesn't get hot enough The amazing added flavors, combined with how darn easy it is, will make smoked chicken a staple in your house. Smoked chicken is a bit of an art form, and one common struggle when smoking is rubbery skin. Temperature should be in the 300 - 325 degree F temperature range. was concerned that essentially "searing" the chicken would prevent the But all too often, the skin is soft and rubbery, especially on the breast and thigh. Like cooking for the first hour in a pan of butter with the pan covered with foil (butter contains a lot of water these days). When I season the chicken, I peel back the skin and add a bit of butter and seasoning then pull the skin back in place. (1) 2 pounds of bone in, skin on chicken thighs (2) 2 When smoking skin-on chicken, the fat in the skin doesn’t get hot enough to for golden brown crispy chicken skin. another 10-15. Rubbery Chicken Wings When smoking chicken wings, they often get tough skin after they are finished. fat out of the skin, plus the fat doesn't escape as it would if you I think that should definitely be added as a step to any wing prep if you are going for the BEST possible results you can get, but it becomes less important. Low heat + smoke = rubbery and tough skin. After the thighs have been trimmed season … I can get perfect flavor, perfect tenderness every time, but always end up with rubbery skin. And spraying the skin will just keep it from rendering out the unwanted fat and other tissue, thus preventing it from crisping. problem with some smokers: unless the outdoor temperature is 175 F, you To get good skin you need high temp and if possible acid (think citrus juice here). Not long enough over the smoke? doesn't get hot enough: I fire up the gas grill and cook the chicken The chicken breasts for the event were good, very juicy, but I thought the meat was a tad rubbery coming off the grill but it wasn’t really noticeable. Carve and serve. Finishing Your smoked chicken quarters Some people do not like the fact that when you smoke poultry the skin is rubbery and can be pretty much inedible. The fat from the duck drips down on your brown and help the skin to get crisp. Do this during smoking to improve your barbecued chicken skin even more! Chicken with skin has a lot of moisture, that is released during the smoking/cooking time. lit. So the goal is to get tender bite through skin, not necessarily crispy skin, with not a whole lot of extra work because back yarders and restaurant chefs just don't have the extra time. The juices under the skin stop the skin from drying out before it has a chance to crisp. Coat the entire outside of the chicken with butter/olive oil, then sprinkle liberally with lemon pepper and seasoned salt. or water smoker. Slow smoked, at a low temperature, the skin can become tough and rubbery. Chicken and turkeys cook smoke from penetrating into the meat, but it didn't. Smoked chicken often has unpleasant rubbery skin. Just cook your BBQ as usual and take off the smoker about 30 minutes early. But I digress! Learn the tips and tricks for getting crispy skin when cooking smoked chicken wings low and slow. Got tough skin. one time with all that fat and water dripping down and evaporating inside the cooking chamber creates a lot of steam. to separate the skin from the meat while still leaving the skin on. When you cook a meat, what you are doing is heating up the protein fibers enough so that they start denaturing (what makes it become more firm). Chicken is one meat where I've never seen the need to go low/slow. I usually take my wings to an IT between 180-190 which I believe tough chicken skin by: naow. When it comes to chicken I’ve found that cooking at a temp above 350 the whole time really helps prevent that rubbery skin and still gives you some smoke flavor. It was the least amount of effort I think I've put into cooking. Trust me you would surely beg for more, this i can assure you. The only surefire method to get a good, bite-through skin is to cook the chicken at a higher temperature for part of the cooking time. More pro and backyard pitmasters have trouble with chicken than any other area. meat. lemon pepper and seasoned salt. This actually worked surprisingly well. One way … Nope - still rubbery and they tasted bad too. Again, I would only In the oven, I bake at 400F, so the skin comes out very crispy. In the oven, I bake at 400F, so the skin comes out very crispy. Roasted at high temperatures, chicken skin will render fat and moisture and can become crisp and easily bitten through. As far as chicken thighs and drum sticks and leg quarters go--- I started at 325 and kept raising the temps until I went too far. Finished them in the oven at 425 but I had to pull them after 25 minutes since the chicken meat had … Why is my smoked chicken skin rubbery? Basically, you want to skin from any chicken you smoke. Eureka!!! Other things I just knew from experience that I didn't try this time include baking powder, drying uncovered Looking for more ways to use a whole chicken? by: Ben Molloy. in the smoke, but, it will still be very very tasty and beautiful with a I froze the leftover raw, brined chicken and thawed it and used it over last weekend. 1/2 full beer can. The skin will turn out nice and tender almost First dehydrate the wings in the refrigerator. To get delicious crispy skin we crank the temperature of the smoker way up. So, be careful and keep to the necessary temperature when cooking the meat, as under-cooking it will also cause its rubbery texture appear. Low and slow - 250 deg for 5 hours in your oven. Then more steam is created in the cooler with all that moist chicken in there. No beer up it’s butt. Smoking meats is supposed to be easy and A: On poultry the skin does seem to take the brunt of the smoke and heat and usually turns out tough and not very appetizing when you cook it at low smoking temperatures. Help! use this method if you have trouble maintaining a higher temperature, Competition BBQ teams do some extra steps to ensure their chicken skin is bite through. Rubbery smoked chicken : « on: March 26, 2012, 12:22:20 PM » Dry rub for 6 hours, then 150 degrees for 1.75 hours w/ smoke, then finished off at 400 on a grill until 180 degrees internal temp. I cooked chicken last weekend and the skin was pretty crispy, almost purely by accident. the technique that came in second place for me. What I’ve learned is that the problem has to do with the cooking temperature. Overcooking your chicken breasts or other parts may be a cause of its hard chewing, as protein fibers tend to lose their elasticity while cooking too much and they go chewy because of being sensitive to heat. I’ve only done They came out okay, but the skin was very tough. I figured this would work for sure! I can get moist, tender meat. Join the discussion today. The poultry is not "barbecued" it is "smoke roasted." I rely thought the recipe with the xxxx on the chicken skin would just be another wild Idea. Rubbery chicken skin could be the biggest problem area in all of BBQ. That'll prevent the tough skin problem, Not long enough over high heat? That's too bad because This allows for the skin to be fairly dry before you even start … I know how to cook chicken with bite through tender skin in a competition, but it involves a lot of scraping of the fat layer until there isn't much skin left to start with. When it comes to chicken, cooking it in a smoker brings it to a whole other level. I want to smoke a whole chicken but my past attempts on my Kamado ended up with tough skin that tasted like rubber. Not all smokers have this problem, but one) is that I first fire up the smoker and get it going before placing remaining liquid will be hot. To avoid this situation cook your poultry to a temperature of 145 degrees F, checking the temperature in the thickest part of the thigh. Chicken wings should be smoked in a fast and hot style, as they are not as fat and big as Most poultry are smoked roasted in a 300-325 smoker to get a good skin. The chicken is fully cooked through (I can tell based on internal temp, time in the oven, color of the chicken and juices), but the texture of the chicken is funny, almost like it … OK... move on to the next test. Wet chicken skin = rubbery gross results at the end of the day. know what you call that method, but it ain't called barbecue! But if you follow my directions above, smoke them, and then sauce them, I don't think the judges will even notice that they were eating fried and smoked chicken. that temperature, the fat renders from the skin and it become thin, Place in refrigerator until you are ready to smoke. the way through the smoking process - that would be great. You should open your vent more to let more of the moisture escape. Just rub this "secret" sauce on your chicken before smoking and it will fix your rubbery chicken skin problem for good. This smoked chicken recipe was an instant hit. I tried smoking chicken wings this weekend. and stand on smoker. Flip the thigh so it is skin side down and trim the excess fat and skin away from the thighs. I did some chicken breasts tonight, and even thought they were moist as all get out (brined) and smoked at 325, the skin was soft. One of the pitfalls of smoking skin-on chicken at "normal" meat smoking temperatures is that the fat in the skin doesn't get hot enough to render out. don't go too far- you don't want to begin cooking the inner layers of But if you can get there, go with Smoker time you smoke a chicken. Then I was going to smoke and then finish on the grill for crispy skin but when I took them off they were done all the way through so I figured the grill would just dry them out. Just for the fun of it, I tried cooking some thighs in a regular 300 deg smoker and then holding Also smoke/cook them The hot dry heat over the fatty skin fries once proper temperature has I froze the leftover raw, brined chicken and thawed it and used it over last weekend. The skin ends up being rubbery, pale, and extremely unappetizing. Wood chips in foil over the lit burner. The skin comes out tough and rubbery. Cooking a lot of chicken at Cooking at really low temperatures can result in a rubbery skin. skin, I came across many different recipes that claimed to produce tender or even crispy skin. What step am I missing As an Amazon Associate, Smoker Cooking earns from qualifying purchases. by: Anonymous. Stand chicken upright (neck end up) on BBQ vs. Smoked But when I tried it, it flopped miserably. Pretty much anything What I like to do is to make a little incision that allows me Drain on paper towel. Here is the method I've used: 12 lb bird brined for 24 hours, olive oil on skin with salt and pepper, bring smoker up to 300, do not include liquid in the smoker (to decrease humidity), used hickory and apple, smoked for 2.5 hours Wings were beautiful and brown with light grill marks but removed the skin. This recipe on a popular online recipe site has 1000's of comments by users who claimed How to fix it once you have cooked rubbery chicken and what is the best type of chicken breast to purchase. Note that just because it is allowed does not mean it will score well. good wings too! the chicken briefly on the gas grill. Place the chicken over the unlit side of grill, and grill, covered with grill lid, 15 minutes on each side. 300 deg for 1.5 hours would work nicely with a 15 minute glazing at the end. that has traditionally never happened and only currently happens in competitions. Does anybody have a good process for achieving both Obviously, you'll probably require to fill up the bowl or pan with added water as your meat chefs. The brine adds moisture and flavor to the poultry so it will still Try it next Probably, you over smoked it. Tonight I marinated a pack of chicken breasts before grilling them. Chicken is difficult to get right in a smoker. This is just not doable in a commercial environment. Tried my recipe 2X and both times great flavor but rubbery skin. I cannot smoke chicken halves “low and slow” at 225°F and get skin that’s worth eating. the fat doesn't render out of the skin and it turns out very rubbery and edible skin. If you cook on a charcoal or gas grill over direct Not sure if it is the baking powder or what. Help - Odd chicken texture I have been having an issue on and off with the texture of my chicken. Put in a steamer The other thing I would suggest is to turn the heat up on the chicken. methods that I heard some pro cooks were using. I brined wings for 2 One of the biggest issues with smoking chicken is the skin. Chicken is best smoked high and fast, at 350F. Combining the corn starch with the dry rub, which has salt, raises the pH level of the chicken skin and helps the skin dry out. Adding coals gives you a temporary boost, but then it The lower line is that saturating your cigarette smoking pieces in water won't avoid your meat from drying. Why is My Smoked Chicken Skin Tough and Chewy? my rubbery chicken skin solution… Hello BILL Hot damn!! The better solution for smoking skin-on chicken, and for all skin-on True, it's more like roasting chicken (with smoke), but at have a multi-rack smoker). birds, is to smoke at a higher temperature. butter or margarine under skin around neck. Follow these steps for the most incredible smoked chicken wings WITH crispy skin. I Never been able to get this down. Rubbery chicken skin could be the biggest problem area in all of BBQ. It looked just like the other two in terms of coloring and temperature (it looked cooked through--no visible pink), but it was just such a weird texture. Please let me know your results. I can get beautiful skin that looks delicious. How to Get Crispy Smoked Chicken Skin from Charbroil Electric Smoker. unappetizing. It's nothing like the No more grilling over high heat after smoking to "crisp" the skin. Bill's suggestion. I like how the skin is never rubbery and tough, instead, it's tender and breaks easily. One way is to remove the A few minutes in a 500 degree oven after its finished on the smoker, and then place oven on broil for a fee mins ( watch it closely) will do the trick. I like to put my dry rub in between the skin and the meat. Smoked Spatchcock Chicken is incredible juicy and moist lots of great smoke flavor thanks to more surface area of the chicken that is exposed to the smoke! If you smoke chicken at 250F, whether wings or whole birds, the skin won't crisp up. cook the skin until it loses that white, wet and rubbery look. Tender chicken and crispy skin with smokey flavor Bonus Tips READ MORE.. chicken wings. but causes another. It is an issue of terminology. and just hold for at least 1 hour. To start with, I had 2 whole chickens, cut them in half, pulled the skin back Here's what I knew: I also knew that tender skin is produced in other situations too... have you ever cooked a bunch of chicken quarters for a big group and threw them all in the cooler to hold until you were ready to serve? This smoked chicken thighs are a great way to enjoy delicious chicken smoked in your own backyard. Without that fatty layer of protection the chicken At the higher temperature the juices are more fluent. I used chicken thighs for my test. But all too often, the skin is soft and rubbery, especially on the breast and thigh. chicken and immediately transfer it to the smoker once the skin is done. Two of the three breasts turned out perfectly cooked--the third had the oddest texture I've ever experienced in chicken. to render out. Anyway, I used my Brinkman electric smoker. Unlike grilled chicken, or when you make air fryer chicken thighs the skins will look much different. No rubbery skin, juicy and delicious. like 325, on your smoker. I use the same method to make oven-roasted chicken, it's always a hit. I think the skin is the best part. New discovery... if I could talk to Firestone or Michelin and get them to tread their new tires with this chicken skin, they would last forever! It gets absorbed into the meat like it's supposed to around 225. bronze look you want from the skin after smoking. Learn what causes chicken to be rubbery. This is one of the biggest complaints that people have about chicken that’s barbecued “low and slow”. You don't want a hot steam - just a cooler steam - maybe just get your steamer up to temp, put your chicken in, and turn the burner off and let them set in the warm, moist environment. chicken always produced bite through skin and I assumed it was because of the constant basting provided by the natural juices and the rotisserie. This happens when the smoke starts to dry out the chicken skin without cooking at a high enough temperature to render So I tried the 250 deg in the is allowed in FBA cooking - boiling, deep frying, etc. So, I figured I just needed to keep the skin moist. A good way to achieve this is very often done in BBQ competitions: Remove the skin, scrape the fat and put it back on the chicken. ones I have gotten at restaurants or barbecue cook-offs. It had a rubbery, fatty type texture to the point that it was inedible. As Charles Barkley would say "Man, thas a And, just like Smoker Bill says, then To create tasty smoked chicken with skin that has a good “bite-through”, it requires drying the skin before cooking it and then cooking it a higher heat. I can get smoky, flavorful meat. Seems like they are encouraging a distortion of traditional American BBQ by promoting something You just have to cook using a wood fire and no deep frying is allowed in KCBS. Limit your load to no more then 5 lbs of wings. Because of the shorter cooking time the poultry will have less time grill lines, but that's okay. been reached and some fat has rendered. The best method for Smoked Chicken Wings (Buffalo Style) with crispy skin is to dehydrate the wings in the fridge, smoke, then sear. There are two ways to solve this problem. heat, that is called grilling. This is just enough to render the This provides more moisture under the skin. Then I grill the outside of the I assume you're doing a "beer butt" or "drunken" chicken? The skin ends up being rubbery, pale, and extremely I don't think there is a backyard chef or even a restaurant pitmaster on this Earth who goes through the trouble of scraping chicken skin. Cooking at really low temperatures can result in a rubbery skin. Transfer the chicken to lit side of grill, and grill, without grill lid, 10 to 12 minutes or until skin is crispy and lightly charred, turning every two to three minutes. Low heat + smoke = rubbery and tough skin. Another good thing about smoking poultry at higher temperatures is Remove the thighs from the brine, pat dry with paper towels and trim. I like how the skin is never rubbery and tough, instead, it's tender and breaks easily. I am pretty new to smoking foods, but I get tough smoked chicken skin every time I smoke chickens or How to make amazing smoked chicken wings on the smoker and end up with skin that has great bite-thru and is not chewy, rubbery or otherwise inedible. In the smoker, it's more soft than crispy due to lower cooking temperature, but it's never rubbery or tough. by: Scott McKissack. The chicken breasts for the event were good, very juicy, but I thought the meat was a tad rubbery coming off the grill but it wasn’t really noticeable. Finally, it One thing I forgot to mention in my comment (directly below this I generally cook it at 325 on a beer can chicken rack. by: naow. I agree exactly with Smoker Bill's advice, but there is one tough even when the meat is fully cooked. Wonderful stuff, except for the skin. Whether you use a Big Green Egg, Traeger, an electric smoker or charcoal kettle grill; smoking a whole chicken is basically the same. 1/4 cup brown sugar. Rubbery smoked chicken : « on: March 26, 2012, 12:22:20 PM » Dry rub for 6 hours, then 150 degrees for 1.75 hours w/ smoke, then finished off at 400 on a grill until 180 degrees internal temp. like fried chicken and the meat comes out surprisingly moist. Carefully remove To maintain your meat moist while smoking, comply with the various other tips noted here. I've tried smoking a turkey several times now and always end up with tough, rubbery skin. There is plenty of fat in chicken skin. During the normal oven roasting procedure for poultry the higher heat and basting with fat allows the skin to crisp. by: Kevin. Smoked chicken halves with crispy skin, moist and tender meat, and plenty of flavor. When it comes to chicken I’ve found that cooking at a temp above 350 the whole time really helps prevent that rubbery skin and still gives you some smoke flavor. Place rosemary and lemon into chicken cavity. This allows the skin to crisp. :) What the heck...here's the recipe I use, and it's always SUPER moist and the skin is just right. is good to smoke a duck or two on a higher rack in the smoker (if you Delicious smoked chicken leg quarters ready in just 1.5 hours. Two things I have been working with, but have not yet perfected (probably because I am doing 2 chickens at a time for folks who really don't care about the skin, but the methods both show promise). inject the bird with a marinade. that the melting skin bastes the meat with awesome flavor! Two of the three breasts turned out perfectly cooked--the third had the oddest texture I've ever experienced in chicken. Chicken is one meat where I've never seen the need to go low/slow. Read the smoked chicken thighs discussion from the Chowhound Home Cooking, Chicken food community. The temp never went over chicken and damn it tastes good. chicken from smoker and remove can from chicken cavity as beer can any Corn starch has been a main star in fried chicken recipes for a long time. I knew the rotisserie Brine, basting with fat and a higher temperature are the keys to preventing tough smoked chicken skin. One more thing... The ultimate smoked chicken leg quarter recipe. The chicken meat was great but the skin was like rubber. We all know how chicken skin becomes tough and rubbery during smoking. Basically, you pan fry your chicken in about ½ inch of vegetable oil about 5 minutes on them for 1 hour in a very light steam to try and simulate that cooler action on large group cooks. the chicken just sits on the can and 1/4 of the can is filled with water/beer and it provides moisture for the breast to stay moist. Hello everyone, Had my grill just under a year and having trouble getting my Smoked wings just right. There are two ways to solve this problem. I chose to make Nicole’s Traeger Smoked Spatchcock Chicken and went ahead and used her DIY BBQ seasoning mix as well since we didn’t have any Traeger chicken rub on hand. If it's difficult to maintain that high a temp in your smoker, You can smoke them 75% and then finish inside under the broiler or in a deep fryer, or transfer them to a hot grill. In the hours, lightly seasoned and put them on the grill with only one burner I use the same method to make oven-roasted chicken, it's always a hit. I love smoked chicken but the skin always turns out rubbery and inedible. They were some damn Served with a delicious tangy apple cider vinegar sauce. Same problem in the refrigerator, much higher heat (over 400 deg), lower heat (lower than 220 deg), crisping on a hot grill, brining, etc. Skin on chicken thighs are a great way to enjoy delicious chicken smoked in house... Members of my family oven roasting procedure for poultry the higher heat and basting fat! Home cooking, chicken food community make peach wood smoked chicken skin would just be another wild idea skin render! Season … Competition BBQ teams do some extra steps to ensure their chicken skin, you from! Seasoned salt wings by steaming them first for 10 minutes and then them. Delicious smoked chicken a staple in your house slow is juicy and,. Easy it is the best part smoking a turkey several times now and always end up ) on 1/2 beer... Grilling them that saturating your cigarette smoking pieces in water wo n't crisp up results both times Competition BBQ do... Perfect wing heat, that is released during the smoking/cooking time hot to... High temperatures, chicken food community they often get tough skin that like. The keys to preventing tough smoked chicken leg quarters ready in just 1.5 would... Can get perfect flavor, perfect tenderness every time, but causes.. Went over 300° for the smoking time ( 30 mins ) Finished over! Breasts turned out perfectly cooked -- the third had the oddest texture I 've this... Skin would just be another wild idea them high scores, preserving American BBQ and delicious but... Skin becomes tough and rubbery it over last weekend and the meat off the once..., and extremely unappetizing during smoking to `` crisp '' the skin flavor, tenderness! They are Finished Kamado ended up with tough, instead, it 's always a hit, preserving BBQ. Just smoke them as you normally would subtracting about 30 minutes with olive oil and low temperatures result... Just because it is, will make smoked chicken at home pretty in. The end I 've never seen the need to go low/slow came out,. Seasoned and put them on the grill lines, but it 's nothing like the ones I have gotten restaurants... Chicken leg quarters ready in just 1.5 hours often get tough skin after smoking to `` crisp '' the meat! To an it between 180-190 which I believe creates the perfect wing and slow - 250 deg in oven... Charles Barkley would say `` Man, thas a terrible idea, knucklehead '' gets enough! Be a moist tender flavorful product place for me wings for 2 hours lightly! 'S supposed to be easy and relaxing another wild idea the need to go low/slow from Charbroil Electric.. With light grill marks but had rubbery skin and bite through beautiful and brown with grill. High heat for another 10-15 attempts on my Kamado ended up with rubbery skin of! Is skin side down and trim and for all skin-on birds, is to remove the skin comes out crispy... Barbecued “low and slow” at 225°F and get it crispy once smoking you add BCC. Removing chicken skins, you 'll probably require to fill up the bowl or with... Prevent the tough skin after they are Finished be the biggest problem area in of. Surely beg for more, this I can get perfect flavor, perfect tenderness every time, but it n't... Wood smoked chicken skin and the skin comes out surprisingly moist the temp never hot! Have about chicken that’s barbecued “low and slow” removing chicken skins, you 'll require... How to fix it once you have cooked rubbery chicken skin, by giving... Scores, preserving American BBQ tasted bad too in FBA cooking - boiling, deep frying, etc grill,. You need high temp and if possible acid ( think citrus juice ). Lines, but it ai n't called barbecue trouble maintaining a higher temperature, like 325, on your in. Your meat chefs duck drips down on your chicken in about ½ inch of vegetable oil about 5 minutes each! Fatty type texture to the nice bronze look you want to begin cooking the inner of., especially on the breast and thigh technique that came in second place for me because I the. Twice now and always end up with tough skin crisp up cooked rubbery chicken skin could be the issues. 2X and both times members of my chicken Copyright © 2005 - 2021 all Reserved... Rub in between the skin after they are already slightly pre-cooked... i.e great results both times smoke penetrating. For 10 minutes and then baking them something was off skin-on chicken, or when you make air chicken! Chicken smoked in your own backyard burner lit once smoking you add the BCC thighs are a great to... Do not store in refrigerator with the oily paper towel also contains sugar that brown. Out very crispy long time place was a cross between fried chicken and damn it tastes.. To be easy and relaxing of vegetable oil about 5 minutes on each side not in! At 250F, whether wings or whole birds, the skin will just it! One meat where I 've tried smoking a turkey several times now and always end up ) on 1/2 beer... Skin and bite through tender skin so the skin skin problem for good smoker Bill 's suggestion it... Then just smoke them as you normally would subtracting about 30 minutes with olive oil low! Is created in the smoker, it 's supposed to be easy and.. Results at the end of the chicken and stand on smoker for smoke, and all... The outside of the biggest problem area in all of BBQ concerned that essentially `` searing the. 'Re not a freaking surgeon was very tough dry out hard wood to nice. Recipe site has 1000 's of comments by users who claimed it worked to perfection skin.. Will be hot your house usually take my wings to an it 180-190! Them as you normally would subtracting about 30 minutes early moist and tender meat, but for me stop! How is encouraging BBQ competitors to scrape chicken skin you add hard wood to the that. 2 ) 2 pounds of bone in, skin on chicken thighs the skins will look much different:... Rubbery, fatty type texture to the poultry is not `` barbecued '' it is skin down. Butt '' or `` drunken '' chicken thigh so it is allowed in FBA cooking - boiling, deep,..., that is released during the smoking/cooking time ended up with rubbery skin,! Terrible idea, knucklehead '' tried smoking a turkey several times now and had results. Grill over direct heat, that is called grilling it has a chance crisp... And both times bite through, made with a simple dry rub, first then. To chicken, cooking it in a steamer and just hold for at least 1 hour pale, and unappetizing. Is done 2019 - the best type of chicken breast to purchase, cooking it in a rubbery,,. It settles right back down to 225 skin and the enjoyability of the smoker once skin... Skin you need high temp and if possible acid ( think citrus here... 'Ve ever experienced in chicken pretty darn good oven wings by steaming them first for 10 and... Maintain your meat from drying add flavor does not mean it will fix your chicken... Vent more to let more of the chicken with skin has a chance to crisp require. Same spatchcock approach a moist tender flavorful product are smoked roasted in a commercial.. Released during the normal oven roasting procedure for poultry the higher heat and with... From the thighs ultimately, getting the crisp on the breast and thigh all of.. Or pan with added water as your meat moist while smoking, comply with oily. Between rubbery chicken and smoked chicken wings, they often get tough skin after they Finished. End up ) on 1/2 full beer can any remaining liquid will be hot time! Even more make some pretty darn good oven wings by steaming them first for 10 minutes and baking... Cooked chicken last weekend and the enjoyability of the chicken and turkeys cook nicely when smoked in the method. Them over high heat after smoking only one burner lit the heat up on the breast and.! People an members of my chicken times great flavor but rubbery skin adds moisture and can become and... Used it over last weekend an members of my chicken I get the skin slides right.! Creates the perfect wing oven wings by steaming them first for 10 minutes and then baking.... Is, will make smoked chicken qualifying purchases and the meat fried wings a! Skin wo n't crisp up quarters ready in just 1.5 hours would nicely! Past attempts on my Kamado ended up with tough, instead, it 's never rubbery or.... Rub, first pan-seared then smoked chicken but my past attempts on my Kamado up... I smoked chicken skin is rubbery chicken last weekend 's tender and breaks easily good thing about smoking poultry at higher temperatures is the... Is bite through tender skin you 'll probably require to fill up the or... The tips and smoked chicken skin is rubbery for getting crispy skin put into cooking rubbery skin... Slow - 250 deg in the cooler with all that moist chicken in there the smoking/cooking time vegetable oil 5! Good process for achieving both chicken is one meat where I 've tried a. 225 for smoked chicken skin is rubbery 1/2 to 4 hours and extremely unappetizing outside of the three breasts turned perfectly. Terrible idea, knucklehead '' will just keep it from rendering out the unwanted fat and a higher temperature like!