Chicken Drumstick Issue

[Boostmeister]

Last week I smoked up a bunch of chicken drumsticks using Ted Reader's recipe.  Took about 2 hours in my Bradley Electric to get the internal temperature to about 165 - 170 (it was cold outside).  The flavor was awesome but the skin was tough and rubbery.  I was smoking at 220 degrees.  Any thoughts on why the rubber chicken skin?  Should I have smoked at something like 250 degrees?  Going to try wings next time but would like to avoid the tough hide.  I'd welcome input from those with more experience.

Gary

[devo]

To get crispy skin you would have to be over 325 degrees F. No way for the bradley to get that high. Most people that want crispy skin finish in a BBQ or in the oven.

[Boostmeister]

I suppose I could finish them up on my Weber charcoal grill to crisp'em up.  Wasn't aware that this needed to be a two step process.  Thanks for the input.

[devo]

Keeping the vent wide open with chicken might help you out a little bit but your still going to have to finish it off someplace that can reach higher temps to get crispy chicken skin

[iceman]

The big easy does a good job of crisping the skin up also.  :)

[STLstyle]

The big easy does a good job of crisping the skin up also.  :)

X2
Big easy SRG is worth every penny and them some for yard bird.

[hal4uk]

I suppose I could finish them up on my Weber charcoal grill to crisp'em up.  Wasn't aware that this needed to be a two step process.  Thanks for the input.

Bingo.  Unless you go to extreme lengths (like peeling the skin back and literally SCRAPING the inside of it before smoking), you will need to finish on your Weber, or an SRG or such, as suggested.  Otherwise, you'll need temps so high that you are really just "grilling" in the first place.

If you try thighs (which basically have most of the skin on ONE side), you can spend more of your smoking time with skin-side DOWN on your smoker racks, and that will help.  Still, finishing on a grill or SRG will do the final trick.

It's a little more work, but this two-step process will pay off with great reviews from your friends and family.  Just sayin'...

[Spliner]

Twice now I have done chicken wings and twice they have turned out great thanks to the tips on this board.  Drumsticks would probably need to be done the same way.. here's how I do it:

Rinse and rub your wings/drumsticks with your favorite rub.  Put them in the Bradley for up to 1.5 hours smoke (I do 1 hour, but by the time I get them out they've been in for about 1.25 hours with 3 pucks so one hour (I use puck savers, so 3 applewood pucks and 3 puck savers gives me exactly 1 hour of smoke).  Then I pull them, bring them inside and pre-heat the oven to 350.  While it is pre-heating I lightly coat each wing with olive oil and move them from the Bradley racks to an oven pan.  I then bank them for about 1 hour at 350F in the oven to crisp them up.  I then pull them, sauce them, and put them back in for about 30 min.  Every time they have been wonderful.  Kids/family can't get enough of them.

Watch the drumsticks, if they are large you'll want to check the IT to make sure they get done.. might take more than an hour at 350 in the oven but I doubt it. 

Using this method (recommended on this board) I have had perfect wings every try.. crispy skin.. wonderful smoky flavor. 

Spliner