Tough Skin

[HockeyDad]

Tough chicken skin!!! What have I done (not done would be a more correct statement) to deserve such a greivous result??? I must have sinned badly....... Marinated overnight in Mojo Criollo, rubbed w/ Texas BBQRub, 250 for about 4 hours, sprayed w/ apple juice a few times....Flavor and meat texture are wonderful, but the skin is like eating a rubber band.......

[david brace]

What did you cook it on? Was it a whole bird or parts? Try to tell us a little more, please.

BTW...sorry to hear of the bad skin issue, but the meat taste was good, so you ain't all misfiring :wink:

DB

[1044]

You won't get crispy skin at 250. You need to kick it up over 300. More is better. Low and slow will always give you rubbery skin.

Btw, welcome to the forum.

[TB]

Welcome aboard Hockey Dad.
Low and slow makes rubber skin on chicken. Lots of folks here cook chicken that way, but they either don't eat the skin or use techniques to avoid rubber skin. Most often, they expose the skin to high heat - finish the bird on the grill, for example. Others talk about spraying the birds during the cook. I haven't done either.

I cook chicken at 300F or higher. I either crank up the smoker temp. or cook indirect on my kettle.

[HockeyDad]

Actually I did some halves and some thighs. The skin was tough on both, but sounds like I need to kick it up (the temp) a couple of notches. C'est La Vie, I will choke them down tho.....

[david brace]

All right, I forgot my manners...gonna make this newbie think that all Noo Yawkers are insensitive goons waiting to be dissed :shock: when in reality we're just harmless loveable little fuzzballs...:shock:

WELCOME TO THE GANG

DB

[TB]

Hey HockeyDad. One other thang.....at the higher temps, you could burn rubs that contain sugar.
Marinading is good. Depending on the marinade, further seasoning may not be necessary.

[HockeyDad]

Thanks for great input, it's all duly noted!! Dang it!! I'll just have to eat these up and try again ;-)

[M38A1]

HockyDad-
Don't know that I can add much more than what has already been said here, except I used to do chickens low and slow with the same results and now I do them hot and fast with much better results. ie: crisp skin, moist etc.

Now don't get me wrong, I still toss whole birds on for 4 or so hours at 225*F but I just don't eat the skin. Cooking them like that does give them a nice smoke flavor though...

Just try another bird shortly in the hot and fast category and compare the results.

[rstcso]

Welcome HockeyDad. Just pretend you're chewing a puck :? . On second thought, follow the previous advice and you'll be happy with the results. Jump in any time. Make sure you have your boots on, or better yet, hip waders.

[RuiNT BBQ]

Yep, hotter and faster is better. When I cook them on the smoker I always pull the skin off before serving. If someone isn't ready for the differant texture it kind of ruins the meal for them......

[txpgapro]

Brine and burn. Well not exactly burn, but the guys are all correct in getting the temps to over 300* if you like that skin on the cripsy side. Or try a rotisserrie. I like to brine my chickens in apple juice and apple cider with rub and spices. Then a little EVOO and some TXBBQRub. I smoke mine for an hour or so, then turn up the heat to finish those birds.

[BamaBBQ]

Time for a dumb question.

I've always grilled chicken, split into half, marinate/spice/whatever based upon what seems good at the time, put 'em bony side down on the grill, cover, and just leave 'em alone (don't ever turn them) until they are done. Get a moist bird with great crispy skin that way. Don't think I've ever had chicken cooked low and slow.

Now that I'm set up to cook low and slow, what time/temperature combinations are preferred?

Thanks!

[BamaBBQ]

Dang that was a dumb question. I just re-read most of the posts above and got it answered. What in the world was I thinking?

[Paul Taylor]

Hey Bama, No one's perfect. It all comes out in the wash eventually.

Paul Taylor

[rstcso]

Dang that was a dumb question. I just re-read most of the posts above and got it answered. What in the world was I thinking?
You're still on a brisket high from your cook the other day :lol: . Sounds like everything worked out good. Did you just hold it in the "hot box" until later that day or did you cool it and heat it back up?

[BamaBBQ]

Held it in the hot box. Worked great. And you are so right, I am still on a brisket high! Woo Hoo!

[Steve-O]

Slow smoke it for awhile, then kick up the temp to 325 or so till the skin get's perfect.

That said, I generally either smoke it and toss the skin, or grill it for crispy skin. Lately I've been smoking the chicken, tossing the skin, cubing up the meat, and freezing it. This stuff is great for anything from cobb salad, chicken burritos, BBQ chicken..... And it's on the diet too!

[HockeyDad]

Yesterday I cranked up the grill to 400-450, and threw them on skin side down for about 5 minutes. The skin came out perfect!!! Nice and crispy. Thanks to all for the help !! One of these days I'll remember to take some pics...

[TB]

Are these the same ones you cooked low and slow or a new batch of yard birdies?

[TexLaw]

Yesterday I cranked up the grill to 400-450, and threw them on skin side down for about 5 minutes. The skin came out perfect!!! Nice and crispy. Thanks to all for the help !! One of these days I'll remember to take some pics...

Shoot! Folks around here might actually know what they're talking about. I guess even a blind squirrel can find a nut now and then. :lol:


TL

[HockeyDad]

Yep, these was the previous same rubber band variety. I can truly say that it was some 'grill magic' (not mine BTW) that altered them into crispy and quite tasty peices of Q..........