I've had my pellet smoker for about a year now and love it. I also have a Masterbuilt 40' which I continue to use. When I smoke a chicken in my pellet smoker the skin turns out very tough, like leather, as if it has been dehydrated. This does not occur in the masterbuilt. Does anyone have any ideas what i'm doing wrong?
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pellet smoker and tough skin on a smoked bird
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I start my chicken at 225 with my RecTec pellet smoker for about 30-45 mins to get some good smoke on them then I will crank it up to 350. Chicken turns out great.
Welcome to the Pit Kwack
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Go back and check the recipes. Do they say they give you crisp skin?
I let my kettle go as hot as it will go for chicken - sometimes over 400*. Crisp skin every time.
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I'll keep experimenting. I don't think I'm really explaining the problem very well. I always take the (spatchcocked) chicken out of the smoker after an hour and put it on the grill to finish it and crisp up the skin. My problem is not about crisping the skin. the problem is that the skin gets very tough; it's like chewing on cloth. I don't understand what's going on with it, but I wonder if the convection oven like fan in the pellet grill is dehydrating the skin, toughing it up. that's why I wonder if oil or butter on the bird would protect it from that.
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OK. Thanks everyone. Here's the plan for the next chicken: 1) spatchcock the bird. 2) oil the bird and apply rub. 3) smoke in GMG at 325 degrees until IT gets to about 160 degrees. 4) Place bird, skin side down, on grill long enough to crisp up the skin. 5) let it rest 20 min or so. I'll report back. I really appreciate all the advice.Last edited by Kwack; July 28, 2017, 12:56 PM. Reason: Edit to answer dshaffes: I get my chickens usually at farmers markets in Charleston SC or if cooking when a market isn't open, whole foods or where ever I can get a fresh, organic chicken.
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Founding Member
- Jul 2014
- 416
- Pierre, SD
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1987 Weber Kettle (Still going!)
2004 Cookshack Smokette (The original!)
2012 Weber Genesis (Wonderful for steaks and chops!)
2014 Pit Barrel Cooker (Lovin it!)
Thermoworks Thermapen
Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
Various other wireless remote thermometers
Beer...Bud Light (Timeless)
​​​​Some folks mix baking powder into their rub to help dry out the skin and even place the bird in the fridge uncovered overnight to further dry it out.
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Of course if you really don't want chewy skin on poultry and want to cook it low and slow just take it off. I very seldom cook poultry with skin on and haven't for many years, long before it was done to reduce fat. I like to season and flavor the meat not the skin. Heres a turkey breast I did last weekend. Smoked @ 225 moist and super tasty, the turkey not the skin.
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