chicken skin???

[bbqLuv]

When BBQing or pellet grilling chicken do you prefer crispy skin, bite through, or a combination of both.


How so you achieve this?

[captainlee]

I have not achieved crispy skin on the pellet smoker. I doesn't matter as the wife won't eat the skin anyway and I'm more interested how the meat tastes and is moist. I could probably do better skin if I did the entire cook at 375 or higher but I donr.

[Spinaker]

Run it hot and fast. Dab the skin before you throw it on the grill, or leave on a rack, uncovered in the fridge. There is a lot of airflow in a pellet rig, you should be able to produce it.

If that is what you are already doing, let's talk other variables.....

[bbqLuv]

I usually get chewy and tough skin. It's editable.

[DavidNorcross]

I do not have a jaccard but plan on getting one. The pros use them in competition to get that crispy skin you can bite through. Like John says above, uncovered in the fridge and cook hot.

https://www.amazon.com/Jaccard-48-Blade-Tenderizer-HACCP-Inches/dp/B08CPZG3MS?crid=4C7U1PSSVMWU&dib=eyJ2IjoiMSJ9.qJBO8fXTgZYHZBJtdlXtufoLi34ig2lVFb_us7gk4AD_3pnBNsESqy5z3RTsJ1CCG1KfW2bgPUbHPXvtUuizXR6yLZlzzjZmY8Uvy58htrbX4qbvIKNl3z3Lv42lKZkQYrBcrXhEMrXYekSbhX4GV81pTfyM0pyO9uLk7FDyM3_M8XH708aUikyv3dtwP6JZIdO14k9DvAYRhTqVqSpL2uqkVKWAFsYxhp4oq8RCfEftj2LoBQjdPDrND_A7IR3M7P6NurSFtSlPSnt25BFM8ybNArB8w8bO5NjlVuH3cTo.COCUv1X7UiYPVKXMl4GjnQvdKhCm23RX2dDn6_zR_UQ&dib_tag=se&keywords=jaccard%2Bmeat%2Btenderizer&qid=1753330652&sprefix=jaccard%2Caps%2C130&sr=8-1&th=1&linkCode=sl1&tag=sweet3768-20&linkId=5ec3e0f3399c271be9e7addf4f5ea8d6&language=en_US&ref_=as_li_ss_tl

[bbqLuv]

I have a Jaccard, thanks for the tip.

[WI Bubba]

Dry brine uncovered over night, and run hot gets it nice and crispy on the LSG pooper.

[LA Pork Butt]

I had a Jaccard but got rid of it because Meathead said it presented the risk of contaminating the inside of the meat which would force you cook to an internal temp of 160. At least that is what I remember. On some cuts of meat it wouldn’t matter, but on others like steak or on anything you would cook to an internal temp below 160 you probably wouldn’t use it.

[Meathead]

Yes, that is my position on jaccards. On something like a steak, the exterior is likely to be contaminated. Cooking will pasteurize the exterior. But a jaccard will contaminate the interior and you don't want to cook it to 160. For ribs or brisket you cook to 200+ so no prob.

[DavidNorcross]

Meathead what about with chicken thighs at 175 to 185?

[LA Pork Butt]

DavidNorcross My understanding is that as long as your internal temp goes above 160 you are fine. Pork loin chops would be a problem, but I think chicken would be fine because you cook it to 160 anyway.

[Duanessmokedmeats]

I do my chicken between 325 and 375. Crispy, delicious skin.
PBC, PBX, PBX, HB!

[dpearce]

I ran into that problem on one cook when I had the Billows hooked up to the PBC. I had been doing pork so much, I was stuck on "low and slow", not even thinking about the skin .

It was like BBQ flavored chewing gum. Thank goodness for our convection oven. May have been a little over-cooked, but at least I wasn't throwing away the skin on 12 thighs.

So yeah, since I ended the "billows" experiment, and used my brain, I agree with the others here. 325 - 375 or so. Nice and crispy, bite-through with no problem.