Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Smokers => Topic started by: rdsteffey on September 24, 2014, 03:15:25 AM
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I recently smoked some leg quarters for the first time in my smoker. The flavor was great but after a bit the skin became chewy and the meat became dry. I had them brine for about 12 hrs before I smoked them. I want to use this recipe again because the flavor was great. I just want to know any tips on keeping the skin crispy and the meat nice and moist.
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Cook at high heat (350+) for crispy skin.
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In addition to what SB said, higher heat, you can also let the chicken air dry in the fridge for a few hours and rub oil on the skin prior to cooking it.
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Wet brine is a skin killer unless you air dry the birds after removing from the brine.
High temp + dry skin = crispy skin.
Now I noticed you said meat came off dry. What was the internal temp?
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I cooked them to 170 but the heat was at 250. I put them in the smoker the last couple hours or so that I was smoking a boston butt. Thanks for the advice, high heat next time.