Smoking Chicken

[kingr]

Has anyone smoked chicken without the skin on? I'm wondering if I take off the skin the smoke would penetrate further in the breast meat.

Right now I separate the skin from the meat and season the meat under the skin. Since no one eats the skin I thought it's a waste to season the skin.

I just bought a Masterbuilt Electric smoker so I don't think I have to worry about the meat drying out. Just wondering if I'm over looking something

[Lip_Ripper Guy]

Do a Google for smoking turkeys, and follow the same process. I've never had an issue with the skin keeping the smoke off the meat.

IMO, the best bet is to start with a brine for at least a day. There are a number of recipes out there. Take it out, rinse it off under cold water, dry off with paper towels, season it (if you want-not needed), and then let it sit for an hour or two to let it come up towards room temp.

With any sort of poultry I like to smoke them a little bit on the hot side. Probably 275-300° to crisp up the skin. I do this more by watching the bird, rather than any sort of perfected technique. I like to see the skin a deep brown color.

Pull it off the smoker about 5° shy of being finished, wrap tightly in foil, and stick it in a cooler to get up to temp. This is one of the big keys to having moist chicken or turkey.

[hockeybc69]

I wouldnt take the skin off.

Having an electric smoker wont eliminate meat drying out. If you cook at 275 with an electric element, or 275 with wood.... you are still at 275 either way.

Your prep and process will determine if your meat dries out.

[pushbutton]

I agree with the last two posts......brine it and leave the skin on. While i am not that into a huge smoke flavor, if you are, just lower the temp, smoke away, and crisp it up at the end with high heat. Really think you would lose some moisture and a lot of flavor by removing it.

[motley man]

If you take skin off the meat will dry out big time on outside and turn into leather.