Smoking chicken?

Question

When smoking chicken, U leave the skin on to help keep the chicken moist. But when doing this for competition bbq, what would be best to do with the skin. Any help in presentation would be appreciated.

Answer 1

just put some dry rub on it and smoke it.. leave the skin on it for flavor.. use hickory and apple wood for best turn out..

Answer 2

TRY THIS!

TEA-SMOKED CHICKEN

Here's a use for the wok that you might never have thought of: meat smoker. This recipe also requires a steamer (preferably bamboo) -- and some aromatic black tea. The chicken is then finished in an oven.

Makes 4 servings

I N G R E D I E N T S

3 Tbs Black Chinese tea
1 Tbs Brown sugar
1 Tbs Uncooked rice
1 Lemon grass stalk, chopped
4 Chicken breasts
8 Spring onions, sliced
1 Tbs Ginger root, thinly sliced
2 Garlic cloves, minced
4 oz Oyster mushrooms, torn
2 Tbs Soy sauce
4 Tbs Rice wine
Salt
Pepper

D I R E C T I O N S

Line a large wok with aluminum foil. Mix together the black tea, sugar, rice and lemon grass, then sprinkle the mixture on the bottom of the wok.

Lay a bamboo steamer inside the wok. Place the chicken breasts on a plate and place it in the steamer. Cover. Over medium heat, smoke the chicken for 15 minutes on each side-- until the breasts are evenly brown.

Remove the chicken from the steamer. Set aside. Preheat oven to 400 F.

Slice each breast in half lengthwise, and then place two breast halves onto a square of foil large enough to enclose each breast portion. Over each portion, scatter equal measures each of spring onion, ginger, garlic and oyster mushrooms. Season lightly with salt and pepper. Drizzle soy sauce and rice wine over each portion. Wrap the foil up over each breast portion and pinch edges to seal.

Cook the foil pouches in the preheated 400 F oven for 20 minutes. Serve immediately with steamed white rice.

Answer 3

When you smoke the chicken you should use a dry rub. I adds great flavor and looks good too. I use on that has paprika, garlic salt and pepper. Sorry I do not know the measurements I just wing it.

Answer 4

Still leave the skin on, but come up something that you can put "under" the skin not just on top of; a mixture of butter/spices;

Answer 5

propane blow torch.

yep thats right, the secret to a beautiful whole ham or chicken is the use of a hand held propane torch. simply make a sugar based glaze...rub it on the outside, and when it is done, finish it with the torch. trust me. its awesome.