I tried Serious Eats' method for dry brining chicken. Cooked it on the WSCG at 375. The flavor and juiciness of the meat was great. However the skin was very tough more like leather than crispy. The salt baking powder rub was 1/4 cup salt and one tablespoon baking powder. I used about 3/4s of the mix and set it in the fridge for 11 hours. I then rubbed with Scarborough Fair Rub just before putting on the grill.
Like I said the meat was great but the skin was tough not crispy. Did I use to much rub?
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I get good results by rubbing with salt or a salty rub under the skin and then lightly using the baking powder/salty rub mixture only on the skin, leaving the bird uncovered overnight in the fridge. Just before smoking I rub the skin with sweet paprika for a little more color. I have gotten leathery instead of crispy from time to time, but think it may just be a function of the individual bird's skin.
Did you apply the salt/baking powder mixture on the skin only?
Thanks! I applied the salt and baking powder to the skin as well as rubbing it inside the cavities of the bird. Then let it sit uncovered in fridge for 11 hours. Just before cooking I rubbed with the no salt herb mixture. Flavor was good but skin was leathery. I thought I might have applied to much?
I personally don't like the baking powder mixture. To me it makes the skin turn papery. I prefer to just use salt as a dry brine, both under and on the skin and then leave uncovered in the fridge overnight to dry the skin
I'll try just dry brining next time. I had tried the mixture of rub and baking powder on wings and they came out great. I probably used to much on the whole bird cook.
I've only brined turkey but agree the skin doesn't crisp up.
Most recent bird I tried Malcom Reed's recipe where he sprays the bird with aerosol canola oil during the cook, I only had Pam and it did help firm up the skin.
Next time I will try a pure canola and see what happens.
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