Whole Chickens - Seeing Double

Started by Mxpunk64, March 03, 2012, 12:20:01 AM

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Mxpunk64

March 03, 2012, 12:20:01 AM
Cooked me two whole chickens. Split them up the back bone and spread them out over the racks. About 5 hours total at 210. 2.5 hour over hickory. Seasoning is Lemon Pepper on one, Simmie J's on the other. No Brine.

What do you all do to crisp up the skin a bit?




A slice of heaven is a slice of smoked meat!

Habanero Smoker

#1
March 03, 2012, 01:32:15 AM
Nice color on your chicken. To crisp up the skin, when the internal temperature hits around 140°F; transfer them to a grill, or 350 - 375°F preheate oven, or place 6" under the broiler.



     I
         don't
                   inhale.  ::)

mikecorn.1

#2
March 03, 2012, 05:39:11 AM
Nice looking yard birds. Ditto on how to crisp up skin.


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Mike

mrmoe

#3
March 04, 2012, 05:50:27 AM
I've been smoking chicken parts for 2:15 after seasoning them with lowrey's season salt.....then to a 400° oven for 15 minutes or so to finish......

SiFumar

#4
March 04, 2012, 08:18:52 AM
Mmmm Chicken!  They look great!

ghost9mm

#5
March 04, 2012, 04:03:59 PM
Yes to what Habs said, and your chickens look awesome...
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

Sgood

#6
March 06, 2012, 04:59:09 AM
Them birds, look great!!!!! I know what my next smoke is going to be....
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