I could sell my chicken skin to Goodyear. How do I avoid rubber skin?
I have a COS and I am trying to smoke wings and whole chicken. I am getting skin that the Michelin Man would not eat.
After some research on this site, it looks like wet skin is the culprit. I am dry brining my chicken now, are there any other things I should keep in mind? Is the low and slow technique bad for chicken? I read that alot of people have there temps in the 300's
Brine with salt as you normally would, then sprinkle with baking powder. Then brine with that and leave it in the fridge, uncovered, overnight. That will help your problem considerably.
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+1 on what the others are saying regarding temperature. I cook poultry on a PBC and regard 325 degrees as the absolute minimum acceptable temp. 350-375 is the "sweet spot" temp for all birds. FYI, you can improve your odds of good skin by dry brining uncovered overnight in the fridge before cooking.
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Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
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Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
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Anova Sous Vide Immersion Circulator - 1st generation
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Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
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I wet brine/marinate whole chickens for my Peruvian-style rotisserie chicken. For that I am fine with bite-through skin. Last time I made them, I dried them good with paper towels and then fan-dried them on the kitchen counter for about 2 hours before trussing and spitting them. I thought the results were the best yet - easy bite through with a few almost crisp sections of skin.
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