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
John "JR"
Minnesota/ United States of America
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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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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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