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)
- 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)
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