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Submitted by: Kevin

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What I like to do is to make a little incision that allows me to separate the skin from the meat while still leaving the skin on. Then I like to put my dry rub in between the skin and the meat. Next, I inject the bird with a marinade. You can add a mopping sauce on part of the way through the smoking process - that would be great. Finally, it is good to smoke a duck or two on a higher rack in the smoker (if you have a multi-rack smoker). The fat from the duck drips down on your chicken and damn it tastes good.

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Submitted by: Ben Molloy

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I assume you're doing a "beer butt" or "drunken" chicken? Coat the entire outside of the chicken with butter/olive oil, then sprinkle liberally with lemon pepper and seasoned salt. Cook at 225 degrees for around 4 hours or until internal temperature of chicken is FDA approved. :) What the heck...here's the recipe I use, and it's always SUPER moist and the skin is just right. Lemon-Rosemary Drunk n Chicken by Kenneth Estes 2-3 fresh rosemary sprigs 1 lemon, halved lemon pepper seasoned salt 1/2 can beer butter or margarine 1 Roasting Chicken Rinse chicken and pat dry. Place rosemary and lemon into chicken cavity. Rub butter or margarine under skin around neck. Season chicken well with lemon pepper and seasoned salt. Stand chicken upright (neck end up) on 1/2 full beer can. Insert other half of lemon into neck end of chicken and stand on smoker. Smoke at 225 for 3 1/2 to 4 hours. Carefully remove chicken from smoker and remove can from chicken cavity as beer can any remaining liquid will be hot. Carve and serve.

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Submitted by: SmokerBill

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Greetings Fellow Smoker! One of the pitfalls of smoking skin-on chicken at "normal" meat smoking temperatures is that the fat in the skin doesn't get hot enough to render out. The skin ends up being rubbery, pale, and extremely unappetizing. There are two ways to solve this problem. One way is to remove the skin from any chicken you smoke. That'll prevent the tough skin problem, but causes another. Without that fatty layer of protection the chicken meat will dry out. The better solution for smoking skin-on chicken, and for all skin-on birds, is to smoke at a higher temperature. Chicken and turkeys cook nicely when smoked in the temperature range of 275-300 degrees Fahrenheit. True, it's more like roasting chicken (with smoke), but at that temperature, the fat renders from the skin and it become thin, tender, and crispy. Another good thing about smoking poultry at higher temperatures is that the melting skin bastes the meat with awesome flavor! Try it next time you smoke chicken, and you'll be pleased! Regards, SmokerBill

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