this post was submitted on 17 Jun 2023
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Smoking

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a place to discuss meat smoking and roast the occasional lost teenager who posts a question about cigarettes.

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I don’t have a dedicated smoker but this setup gives me decent results (midwest.social)
submitted 1 year ago by [email protected] to c/[email protected]
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[–] [email protected] 2 points 1 year ago (2 children)

What kind of weber is that?

I gave up on trying to do low and slow with chicken. I can never get the skin crispy. I do spatchcock chickens on my weber kettle and throw some wood chips on the coals.

[–] [email protected] 2 points 1 year ago (1 children)

Have you tried dry brining in the fridge overnight, then patting dry before smoking it (you can also poke some holes in the skin with a fork)? I've had some success with getting crispy skin that way

[–] [email protected] 2 points 1 year ago (1 children)

I've done wet brine, never a dry brine. I'll give it a shot.

[–] [email protected] 1 points 1 year ago

Just make sure you leave it uncovered in the fridge so the moisture can evaporate.