No Rubbery Skin! The BEST Smoked Whole Chicken
This Chicken Skin Tastes Amazing!
Looking for the maximum smoke flavor from your pellet grill? Download my free "11 Secrets to Maximize Smoke on a Pellet Grill" guide.
Introduction
Today, I'm tackling the challenge of achieving crispy skin on smoked chicken on my Yoder Smokers YS640s, a topic inspired by a viewer's question about rubbery skin. It’s a common issue, but with the right technique, you can conquer it.
Preparation
I started with a high-quality chicken from Meat N’ Bone (save 10% with code: RUMANDCOOK), dry brining it with Diamond Crystal kosher salt. This process involves letting the chicken sit in the fridge overnight, which helps draw out moisture. The next morning, I patted the skin dry to ensure it was ready for smoking.
Smoking Process
For the smoking, I used hickory wood chips and began with a cold smoke for about 45 minutes. It's important not to soak the wood chips, as that’s outdated advice. The goal here is to infuse the chicken with a subtle smoke flavor without making the skin rubbery.
Cooking Method
I placed the chicken on the top rack of the grill, positioning the legs closer to the heat source to ensure even cooking. I started at a low temperature of 160°F, which helps the chicken absorb as much smoke as possible in the initial phase.
Temperature Adjustment
After 45 minutes of smoking, I increased the temperature to 450°F to achieve that desired crispy skin. The high heat is crucial because it helps render the fat under the skin, preventing any rubbery texture.
Final Results
Once the chicken reached an internal temperature of 158°F, I knew it was ready. The skin was beautifully golden brown and crispy, with a perfect bite-through texture. It’s a bit higher than my usual target of 150-155°F, but those extra minutes made all the difference.
Resting and Serving
I made sure not to cover the chicken in foil after cooking, as that would steam the skin and ruin all the hard work. Instead, I let it rest for about 10 minutes on a rack, allowing the skin to stay crispy.
Conclusion
Using the smoking and high-temperature method, I achieved a delicious, crispy-skinned smoked chicken that didn’t need any barbecue sauce. It was moist, flavorful, and exactly what I set out to do. If you're looking to master smoked chicken with perfect skin, this method is a winner.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
*Some of the links in this post are affiliate links. You will pay the same price, but I will earn a small percentage, which will help support the channel.
