Poultry Crispy crunchy skin

Buckeye smoker

Well-known member
Messages
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  1. Bull
So I went against my gut instinct today, and boiled my legs and thighs, then smoked them on the RT700. Some of the best I've ever had. Honest.
So..
1) boil water....
2) preheat smoker to 425°
3) boil Chicken 10-12 mins
4) dry the chicken, add favorite rub
5) smoke/cook Chicken for approximately 45-60mins at 425° and flipping once.
6) pull or add sauce whatever your choice.. if sauce, add another 5-mins.
7)let rest approx 10mins...
8) bite into the crunch and say "finally Juicy, crunchy chicken on a pellet grill" !!

PXL_20220903_144151558.MP.jpg
PXL_20220902_231711256.jpg
 

SmokeOCD

Well-known member
Messages
515
So I went against my gut instinct today, and boiled my legs and thighs, then smoked them on the RT700. Some of the best I've ever had. Honest.
So..
1) boil water....
2) preheat smoker to 425°
3) boil Chicken 10-12 mins
View attachment 17369 View attachment 17370
I write this with tears in my eyes, never will I do this. But - I would happily down 4,5,6 of those at your place. Just like the guys who put out great ribs by boiling them first, I can’t do it. It’s against “the code”.
 

Buckeye smoker

Well-known member
Messages
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  1. Bull
I write this with tears in my eyes, never will I do this. But - I would happily down 4,5,6 of those at your place. Just like the guys who put out great ribs by boiling them first, I can’t do it. It’s against “the code”.
Yes, I didnt enjoy it...but it worked and didnt change any flavor. I was sick of having rubbery skin on pellet smokers. And to be honest, this was chicken for my Fathers funeral after get together, he passed Monday. So, it had to be right. Unbelievably even ro me, it work perfectly. But I understand your stance... 😆
 

Jim6820

The Crazy Ol’ Basque!
Premium Member
Military Veteran
Messages
840
Location
Northwest corner of Washington state.
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  1. Trailblazer
Yes, I didnt enjoy it...but it worked and didnt change any flavor. I was sick of having rubbery skin on pellet smokers. And to be honest, this was chicken for my Fathers funeral after get together, he passed Monday. So, it had to be right. Unbelievably even ro me, it work perfectly. But I understand your stance... 😆
So sorry for your loss. Treasure the good memories and forget the rest.
 

sweeter94626

Well-known member
Military Veteran
Messages
72
Location
Ohio
Grill(s) owned
  1. Bullseye
So I went against my gut instinct today, and boiled my legs and thighs, then smoked them on the RT700. Some of the best I've ever had. Honest.
So..
1) boil water....
2) preheat smoker to 425°
3) boil Chicken 10-12 mins
4) dry the chicken, add favorite rub
5) smoke/cook Chicken for approximately 45-60mins at 425° and flipping once.
6) pull or add sauce whatever your choice.. if sauce, add another 5-mins.
7)let rest approx 10mins...
8) bite into the crunch and say "finally Juicy, crunchy chicken on a pellet grill" !!

View attachment 17369 View attachment 17370
Amazing looking.
 

Buckeye smoker

Well-known member
Messages
1,294
Grill(s) owned
  1. Bull
Exactly yes is does...Im assuming it also makes sure the chicken is close to fully cooked before adding the heat...
One could probably low smoke these first then hit that 425°, but this does work. Chicken stays moist and skin is great... Play with rhe times for what you like best.
 

FF Cory

Well-known member
Messages
205
Location
Cicero, Indiana
Grill(s) owned
  1. Bull
So I went against my gut instinct today, and boiled my legs and thighs, then smoked them on the RT700. Some of the best I've ever had. Honest.
So..
1) boil water....
2) preheat smoker to 425°
3) boil Chicken 10-12 mins
4) dry the chicken, add favorite rub
5) smoke/cook Chicken for approximately 45-60mins at 425° and flipping once.
6) pull or add sauce whatever your choice.. if sauce, add another 5-mins.
7)let rest approx 10mins...
8) bite into the crunch and say "finally Juicy, crunchy chicken on a pellet grill" !!

View attachment 17369 View attachment 17370
Definitely gonna give that a shot.
 

JR2BAIL

New member
Messages
4
Grill(s) owned
  1. Bull
  2. RT-1250
Exactly yes is does...Im assuming it also makes sure the chicken is close to fully cooked before adding the heat...
One could probably low smoke these first then hit that 425°, but this does work. Chicken stays moist and skin is great... Play with rhe times for what you like best.
I’ve this method your talking about and often enough times I end up with a grease fire to contend with as chick has so much fat…we happen to really like the skin.
 

Buckeye smoker

Well-known member
Messages
1,294
Grill(s) owned
  1. Bull
I’ve this method your talking about and often enough times I end up with a grease fire to contend with as chick has so much fat…we happen to really like the skin.
I had somewhere like 64 pieces on the 700 main thing is to keep it over top the drip tray. Ive notice the searing plates if you have them, extend side to side and allow grease to get into the bottom of the smoker... I clean mine out pretty often too, that can help.

PXL_20220903_144151558.MP.jpg
PXL_20220903_144151558.MP.jpg
 

Davel

New member
Messages
4
So I went against my gut instinct today, and boiled my legs and thighs, then smoked them on the RT700. Some of the best I've ever had. Honest.
So..
1) boil water....
2) preheat smoker to 425°
3) boil Chicken 10-12 mins
4) dry the chicken, add favorite rub
5) smoke/cook Chicken for approximately 45-60mins at 425° and flipping once.
6) pull or add sauce whatever your choice.. if sauce, add another 5-mins.
7)let rest approx 10mins...
8) bite into the crunch and say "finally Juicy, crunchy chicken on a pellet grill" !!

View attachment 17369 View attachment 17370
I have struggled to get crispy skin on the smoker and my Weber with the Vortex attachment. I tried this boil method and I am shocked how crispy they came out using my Stampede. The only difference was that mine hit 209 and were crispy at the 30 minute mark. I will try to lessen the boil time to 10 minutes instead of 12 and see if it makes a difference. Thanks for the recipe
 

Buckeye smoker

Well-known member
Messages
1,294
Grill(s) owned
  1. Bull
I have struggled to get crispy skin on the smoker and my Weber with the Vortex attachment. I tried this boil method and I am shocked how crispy they came out using my Stampede. The only difference was that mine hit 209 and were crispy at the 30 minute mark. I will try to lessen the boil time to 10 minutes instead of 12 and see if it makes a difference. Thanks for the recipe
Nice ! Glad its helping..post your next attempt and let us know what workes... Rubbery skin ticks me off... 😆
 

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