Am I the only one who doesn't want crisp skin on smoked chicken?

[zblongladder]

I feel like every time I look up recipes for smoked chicken online, the writer always seems very concerned about crisping the skin. But the BBQ chicken I grew up with never had crispy skin...crispy skin makes me think more of roast chicken than smoked chicken. I kinda feel like soft, chewy skin is a thing I usually expect on BBQ chicken...the idea of a smoked chicken with crispy skin almost makes me a bit anxious, like I'd be worried that it'd be overcooked, even if I'd cooked it myself, or that it'd taste more like roast chicken.

[LA Pork Butt]

I get what you are saying about smoked chicken and the skin. You grew up with chewy skin, so that is what you expect. A lot of folks want what might be called the best of both worlds - smoked chicken with crispy skin. For me personally I’ll give up the smokiness for the crisp skin. It sounds like you enjoy the smokiness, so cook what you like. The best of both worlds is hard to come by, so go with the one you like best.

[bbqLuv]

"so cook what you like"
Ditto

[JCBBQ]

I don’t smoke chicken anymore bc Mrs JC only want chicken with crispy skin, so it’s always roasted or grilled at our house.

[TripleB]

I agree with you to an extent. In BBQ competition, the smoked chicken (99% thighs) skin is not crispy. If it was crispy, I suspect the score would be marked down. But it is not chewy either. It is bite through tender and adds to the flavor of the smoked bird.

Personally, I think Competition smoked chicken is harder to smoke right than brisket.

[zblongladder]

Oh, absolutely, that sounds delightful! I guess I don't mean the skin *has* to be chewy, just that that's the way a lot of restaurants end up serving it..."tender" is probably a better word for the texture I'm going for.

[bbqLuv]

Bite through---Yes

[zblongladder]

LA Pork Butt I think you nailed it -- I value smokiness pretty much more than anything in my BBQ. I make a pretty mean roast chicken, so if I wanted non-smoky chicken with crispy skin, I'd just use my oven inside. I think the fact that roast chicken was already one of my signature recipes before I got into BBQ probably colors my reasoning on it, and also the fact that I'm a Southerner transplanted to the North...I got into this partly to replicate the flavors I got from BBQ restaurants growing up, and while I'm not opposed to improving on something, fundamentally changing the texture of the skin kind of messes with the nostalgia factor. I'm definitely not saying anyone who values crispy skin is wrong...just not what I'm personally going for when I slap a bird on my grill.

[bbqLuv]

The last chicken Traegerized I Jaccard the skin, helps to render the fat, and bit through.
But the perfect chicken keeps eluding me.

[ItsAllGoneToTheDogs]

You can get smoked chicken with crispy skin, but the chicken meat is more important than the skin so it's done when it's done and hopefully the skin is edible even if it's not crispy. Worst case, remove the skins after smoking and hit them with some broiler or oil heat. I don't expect KFC crispy skin when smoking, but I don't want a hunk of rubber.

Everyone's different though. Lots of people smoke chicken and chuck the skin in the trash at the end. Some people use a bunch of additives like corn starch or baking powder. Some people spoon hot oil over the smoked chicken at the end. Some people make a perfect smoked chicken with crispy skin and then sog it all up with sauce. Do what makes your tongue happy.

[cruiseplanner1]

When I am done slow smoking my chicken skin is dry and tough in most places but as you mention I am not doing this for the skin, that bird tastes so moist and good. Plan on doing a few more pretty soon.

[Carolyn]

I haven't had any luck with skin that wasn't fried. It is always like chewing gum. 👎

[TomfromtheSoo]

We normally spatchcock turkey for the holidays. When I deconstruct the leftovers the next day and pack them, I always peel the skin and fry it up. Maldon sea salt, fried turkey skin, yum, yum ,yum.

I know this is about chicken but fried turkey skin is great.

[Carolyn]

TomfromtheSoo When I was a kid, I was the first one at the table when the turkey came out of the oven. There wasn't much skin on top by the time I finished with it. My Aunt always had really nice skin her roasted turkey.

[Lynn Dollar]

I think crispy skin on smoked chicken is a myth.

And I don't care whether the skin is crispy ............ or not .

[smokenoob]

wait, someone got crisp skin on smoked chicken? Give me the list, I will take care of them! 🤪

[ItsAllGoneToTheDogs]

Dark meat is easy... the white stuff is hard to get both

[Hulagn1971]

When I smoke thighs for Brunswick stew, I don't get crispy skin as I smoke them at about 275°. I toss the skin afterwards. The skin keeps the meat juicy but isn't good for stew. Different methods for different applications.

[cruiseplanner1]

Exactly...

[dpearce]

I aim for bite through tender. Not chewy but not super crispy like a skillet fried chicken. I’ve got picky eaters though so they don’t like bone-in chicken no matter what I do, so I cook for taste.

Last thanksgiving, I said heck with it, breaded and fried chicken tenders on the grill in oil and called it good. Well received, so no complaints from this Midwest boy. Cook for your audience.

[captainlee]

Wife doesn't eat the skin anyway so it doesn't matter. I'll taste some skin, but the quality of the balance is what's important for smoked chicken.

[Dewesq55]

I also prefer bite through skin on bbq chicken. In addition, I have never been very successful at achieving crispy skin even on the occasions I have tried.

[Oak Smoke]

My much loved beer can chicken doesn’t have crispy skin and we are fine with that.