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Split Chicken Skin

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  • WestDawg
    Club Member
    • Feb 2018
    • 8
    • RUSTON, LA

    Split Chicken Skin

    I tried my hand at chicken halves again this weekend. They tasted great and were very moist, however the skin drew up a lot and split during the cook. I am trying to find a way to prevent this since I am practicing for competitions. Does anyone have any suggestions? Should I keep the skin moist during the cook? Below is the picture of the finished product (after I tried a piece) and the cooking technique is used.

    - wet brined for 5 1/2 hours
    - removed from brine, patted dry and seasoned with a brown sugar chicken seasoning and placed it back in the fridge uncovered for 1.25 hours
    - smoked (no water pan) for 1 hour at 325 until internal temp was at 155 and then applied sauce (skin was already split at this time)
    - Continued cooking until 163 internal temp at breast (about 10 minutes)

    The bird was a 3.5 lb organic chicken. (not really as black as they look in the picture)


    Click image for larger version

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  • jfmorris
    Club Member
    • Nov 2017
    • 2997
    • Huntsville, Alabama
    • Jim Morris

      Cookers
      • Camp Chef FTG900 Flat Top Grill (2020)
      • Weber Genesis II E-410 w/ GrillGrates (2019)
      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • King Kooker 94/90TKD 105K/60K dual burner patio stove
      • Lodge L8D03 5 quart dutch oven
      • Lodge L10SK3 12" skillet
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      Thermometers
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      Beverages
      • Whatever I brewed and have on tap!

    #2
    How was the skin? Was it crisp or at least "bite though"? Not having wet brined chicken, I always worried it would swell the skin up with moisture and make for soggy skin.

    I cook a lot of chicken here, and when I grill leg quarters they often end up with the skin shrinking or splitting a lot. I don't think I've seen it shrink as much as what you show though. And even less so on my spatchcocked whole chickens. Don't know of a solution to that though. Pin the skin in place? Haha...

    Comment


    • WestDawg
      WestDawg commented
      Editing a comment
      I would not call it bite through. In the competitions with the half chickens, the judges are cutting the meat with plastic knife and fork, so I am not as worried about the bite through skin. But I do want a nice appearance, even though that is not supposed to be as critical as taste alone.

    • jfmorris
      jfmorris commented
      Editing a comment
      Ok - good to know. I had heard skin was not judged, obviously you want it to look good though!
  • DWCowles
    Founding Member
    • Jul 2014
    • 9709
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #3
    This video might help you out.

    Comment

    • CandySueQ
      KCBS President, and Moderator
      • Jul 2014
      • 1523
      • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

      #4
      I think you need to dial your temp down a bit. Malcom's video above is really good.

      Comment

      • WestDawg
        Club Member
        • Feb 2018
        • 8
        • RUSTON, LA

        #5
        Thanks. I will dial it down for the next cook and see how it turns out.

        Comment

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