Smoked some chickens this weekend....
Only my third time smoking anything, and my first time using my new Masterbuilt propane smoker . I brined them for 24 hrs, then rinsed them off and let the skin dry up some in the fridge for 6 h...
Forum Discussion
Super_Dave wrote:NYCgrrl wrote:
Oh and since smoking is pretty much a low and slow form of cooking I'd use the basic recipe for brining as opposed to high heat.
"Low and slow" is designed to help breakdown tough meat. This is absolutely not necessary with poultry and is actually detrimental to poultry skin and makes for a rubber texture. Smoke poultry hot and you will not only get juicy meat but a crisp skin.
What temperature (external) do you advocate smoking chickens at? As for rubbery skin when brining doesn't air drying help to reverse that problem whether smoking, roasting or grilling poultry?
I certainly agree that adjusting the temperature at the end will give a smoked chicken crisp skin:).
