PBC, WSM or other drummers - how do you hang chikkins???

[realdocBBQ]

I guess I'll try splittin' 'em and see how it goes. I'll open up the ports on my baffle plate to try to get high heat and run with the vents open. I'll be doing this tomorrow.

Should I split 'em and wet brine tomorrow for a couple of hours, or split and dry brine tonight? What say you, oh wise ones? If I wet brine, I'd imagine a couple of hours in the bag oughtta be enough tomorrow morning, but I could bag 'em up tonight.

Just worrying about the skin... maybe dry brining tonight would allow the skin to dry out 'some' --- but I've never gotten the skin to really dry in the fridge - even on a 48h dry brine on a turkey.

[shify]

Dry brine uncovered on a wire rack as long as possible.

[sarredon]

I think a dry brine is the way to go. I also add some butter under the skin, I think the fat helps the skin crisp up, though I too am hit or miss with getting nice and crispy skin, but I seem to be happier with my hot and fast results. The barrel should work well for that!

[realdocBBQ]

I did half chikkins. Salted and some rub under the skin, then salt on the skin. Placed in fridge on rack for about 2 hours or so.

Then took out and put rub on outside skin.

Hung in drum smoker, about 300-320 for maybe an hour and a half or so. Pulled at 155-160 between them.

Super delicious, juicy as can be. Skin still soft and rubbery. But overall very good flavor and juicy. Loved 'em.

I still think crispy skin is a myth. lol. But I couldn't get it hot enough to REALLY call it sufficient to know.

[realdocBBQ]

Pic of results.

[jecucolo]

You’re up early! Chicken looks great. How long were they in the barrel? What temp did you cook them at? What temp was the meat when you pulled them?

[RiverJeff]

Looks really great man I am with you on the skin thing!