The problem with the skin chicken is that all the flavor is on the skin; if the skin turns rubbery, I don't want to eat that, so I peel away the flavor. Even if you manage to get the skin crispy, it's not going to stay that way for long. Skin off seems safer.
That was an great video, and answered a question I've been wanting to know the answer to...both the smoke/rub flavour penetration, and the overall effect of cooking without the "protection" of the skin. Thanks.
Thank you for this video… we just dispatched chickens and skinned them, spatchcock, as it is easier then plucking.and it is 98 degrees outside. .Trying to figure out how to with out drying them out… I was thinking of using my clamp basket and putting onions wrapped in lettuce like I do bbq salmon sometime. I think I will try have just seasoned and half in basket rap.. and inject with some butter. Thank you for your tips, on wood and switching them around.
I guess I missed this on brother (I just got back from Elk camp, so I’m a little rummy)🙃 But hey killer video buddy, the last couple of beer can chickens that I did skin on the meat seemed to be missing that smoke flavor. So I’m gonna try the next one without skin and see how it goes. Great video brother, keep up the great work!!! 🔥👍😎
Got something for you to try. You know how you took the skin off by going between the meat and skin, instead of taking the skin completely off, leave it on and stretch it a bit and then season the meat under the skin. I also lightly score or cut small holes into the skin for better smoke penetration. You get the crisp skin, super juicy inside, smoke flavor, and a stronger flavor of the seasonings that go deeper into the meat. I've also tried both ways, both skinless and with skin and I think I got the best of both worlds doing it this way. Give it a go you won't be disappointed bud.
Nice video. I've tried whole chickens several times on my XD at different temps, the skin always comes out very rubbery. I know you were cooking to temp, but about how long did it take? Also, would love to see some fire management and mods videos as you break in your new offset! Happy smoking!
I believe it was under 4 hours, but I can’t remember honestly. I plan on doing some fire management videos for sure, but not sure what mods I’ll do at this point.
My $0.02 on this, if the flavor is penetrated a bit better but the meat is drier that is a (even if barely) loss, i can add a little salt or seasoning to my meat on my plate, but ill be damned if I’m gonna pour some water on it hahaha. Im sure i wouldn’t turn down either though.
When I smoke skin on chicken, I always lift up the skin on the breasts and thighs and put rub on between the skin and the meat. I never see any of the BBQ guys on RUclips do this. Is there a reason not to?
OK I like some of your videos, this is a terrible comparison, you know skin off should be around 225 when cooking to prevent it drying out, instead you dehydrate it at 275 and complain that it is super dry? Why not cook them separately at their best to compare them and also consider different bastings to suit?
Speaking of terrible. This comment is terrible because never once did I say the chicken was dry when tasting it. Making a critical comment such as “this is terrible” should require you to watch the whole video before opening your mouth. Also, if you know anything about “comparisons” you need to place things on equal playing fields and eliminate as much outside influence as possible. For comparisons you need to do things exactly the same. Same temp. Same smoker. Same rub. Same wood…
My fu?king goodness, never heard anything about being to dry! Never heard any “Complaining” 🤔 It was an experiment, I thought that was pretty clear however there are those people who just don’t get it I for one was very interested in the comparison to skin off skin on and it was a tie, don’t really know what your on about, but “Relax”!! You might learn something I don’t really post a lot on any of these things, but I know a Dumbass post when I see one
@ozspoz take your medication 💊 and 3 chill pills. This was a great comparison and not once did Andrew say the skinless chicken was dry. In fact, Andrew was really surprised it was so juicy and called a tie. #dontbeanass
I agree Andrew never said the skin of was dry, in fact he said it was a tie, but I disagree that a comparison requires all things must be equal. If the goal is to determine if skin off smoked chicken can be as juicy and tasty as ski on, then there is nothing wrong with adapting each case to produce the best result possible for that particular style, etc. For example, If you were comparing smoked tri-tip to smoked brisket, hopefully you wouldn't leave the tri-tip in the smoker for 13 hours like you would the brisket to make it a " fair " comparison 😊
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The problem with the skin chicken is that all the flavor is on the skin; if the skin turns rubbery, I don't want to eat that, so I peel away the flavor. Even if you manage to get the skin crispy, it's not going to stay that way for long. Skin off seems safer.
Great comparison! We call that chicken bark on the skinless chicken.🤣🤘
Ye Ole' Chicken Bark! Hahaha
That was an great video, and answered a question I've been wanting to know the answer to...both the smoke/rub flavour penetration, and the overall effect of cooking without the "protection" of the skin. Thanks.
Glad you found it useful! Thanks for watching Darren
Thank you for this video… we just dispatched chickens and skinned them, spatchcock, as it is easier then plucking.and it is 98 degrees outside. .Trying to figure out how to with out drying them out… I was thinking of using my clamp basket and putting onions wrapped in lettuce like I do bbq salmon sometime.
I think I will try have just seasoned and half in basket rap.. and inject with some butter. Thank you for your tips, on wood and switching them around.
Try wet Brining (24h) , and a water can inside the smoker
skin on remove3 before eating for health concerns,good job Andrew
The skin off method could work for you then, because you can preserve the rub on the chicken rather than removing it with the skin.
Try picking up the skin and getting your oil and seasoning on the chicken leaving the skin on. The best, juiciest chicken and flavor .
Imo, 165 is too high and dry. Certainly significantly higher than needed for food safety
Great video as always. I wish more channels were as helpful as yours. Keep it up.
Thanks for the kind works Pat!
I guess I missed this on brother (I just got back from Elk camp, so I’m a little rummy)🙃
But hey killer video buddy, the last couple of beer can chickens that I did skin on the meat seemed to be missing that smoke flavor. So I’m gonna try the next one without skin and see how it goes.
Great video brother, keep up the great work!!!
🔥👍😎
No worries, you didn't miss anything
Looks awesome. Great review video. Thanks for posting
Thanks for watching!
Got something for you to try. You know how you took the skin off by going between the meat and skin, instead of taking the skin completely off, leave it on and stretch it a bit and then season the meat under the skin. I also lightly score or cut small holes into the skin for better smoke penetration. You get the crisp skin, super juicy inside, smoke flavor, and a stronger flavor of the seasonings that go deeper into the meat. I've also tried both ways, both skinless and with skin and I think I got the best of both worlds doing it this way. Give it a go you won't be disappointed bud.
I will have to try that! Thanks for the suggestion
Nice video. I've tried whole chickens several times on my XD at different temps, the skin always comes out very rubbery. I know you were cooking to temp, but about how long did it take? Also, would love to see some fire management and mods videos as you break in your new offset! Happy smoking!
I believe it was under 4 hours, but I can’t remember honestly. I plan on doing some fire management videos for sure, but not sure what mods I’ll do at this point.
Great vid brother, I’m a skin on kinda guy tho, can’t beat crispy skin as a bonus
I enjoy it as well but I’ve always wondered what would happen
@@AndersonsSmokeShow yep me too but was always fearful I’d waste a perfectly good chook, you proved it works so cheers brother
Thanks for watching
Nice chickens Andrew
Thanks!!
Another Great Video
Glad you enjoyed it
Looks amazing bro
Where did you get the shears from Andrew?
They were a gift and the brand has worn off, so I couldn’t tell you what I have specifically. My dad has these and they work great amzn.to/3ujPwz7
My $0.02 on this, if the flavor is penetrated a bit better but the meat is drier that is a (even if barely) loss, i can add a little salt or seasoning to my meat on my plate, but ill be damned if I’m gonna pour some water on it hahaha. Im sure i wouldn’t turn down either though.
They both turned out great honestly
When I smoke skin on chicken, I always lift up the skin on the breasts and thighs and put rub on between the skin and the meat. I never see any of the BBQ guys on RUclips do this. Is there a reason not to?
I have done this before with some seasoned butter. I have it in a spatchcock video from last summer. You can definitely do it.
Is it me or does the chicken have a more smokey flavor.....the next day??
To me, everything seems smokier the next day. Pop that Tupperware open and BAM!
OK I like some of your videos, this is a terrible comparison, you know skin off should be around 225 when cooking to prevent it drying out, instead you dehydrate it at 275 and complain that it is super dry? Why not cook them separately at their best to compare them and also consider different bastings to suit?
Speaking of terrible. This comment is terrible because never once did I say the chicken was dry when tasting it. Making a critical comment such as “this is terrible” should require you to watch the whole video before opening your mouth. Also, if you know anything about “comparisons” you need to place things on equal playing fields and eliminate as much outside influence as possible. For comparisons you need to do things exactly the same. Same temp. Same smoker. Same rub. Same wood…
My fu?king goodness, never heard anything about being to dry! Never heard any “Complaining” 🤔
It was an experiment, I thought that was pretty clear however there are those people who just don’t get it
I for one was very interested in the comparison to skin off skin on and it was a tie, don’t really know what your on about, but “Relax”!! You might learn something
I don’t really post a lot on any of these things, but I know a Dumbass post when I see one
@ozspoz take your medication 💊 and 3 chill pills. This was a great comparison and not once did Andrew say the skinless chicken was dry. In fact, Andrew was really surprised it was so juicy and called a tie. #dontbeanass
@@SmokinJoesPitBBQ 😂 I’LL be nice I
100% agree🔥
I agree Andrew never said the skin of was dry, in fact he said it was a tie, but I disagree that a comparison requires all things must be equal. If the goal is to determine if skin off smoked chicken can be as juicy and tasty as ski on, then there is nothing wrong with adapting each case to produce the best result possible for that particular style, etc. For example, If you were comparing smoked tri-tip to smoked brisket, hopefully you wouldn't leave the tri-tip in the smoker for 13 hours like you would the brisket to make it a " fair " comparison 😊