The last time I smoked chicken using my Rec Tec pellet smoker (white and dark meat) while the meat was wonderful and moist, the skin was very leathery. It looked perfect, but really not edible. I smoked the chicken at about 275 for a couple fo hours, and towards the end I pumped up the temp to 375 for about 20 minutes - but the skin did not crisp.
Yes, I do know that pellet smokers have a moist environment, which does not help in crisping skin, but this has also happened on occasion when I used my Weber kettle as a smoker.
And thoughts? Maybe bump up the temp higher for a longer time at the end?
PS: With my turkey I did bump it up to 425 for about 30 minutes, which was better, but not a perfect crisp skin.
Thanks to all!
Comment