Hi all,
Love the forum, long time reader, first time poster.
I started dry brining my bird today for the feast coming up on Thursday. I feel I have perfected my whole bird recipe, so I am not concerned about flavor, juiciness, etc.
I do have two concerns that I hope you great folks can help me address though.
1. Approx how much time will it take me to smoke in a MES with a max temp of 275? I am thinking 4-5 hours, but, would like to have other opinions.
2. I need to transport this bird 1 hour away to my cousin's house. We will not be ready to eat right when I get there, so its going to be a min of a 2 hour rest, probably closer to 3. Anything I can do to stop rubbery skin?
Thanks in advance for your knowledgeable replies.
Love the forum, long time reader, first time poster.
I started dry brining my bird today for the feast coming up on Thursday. I feel I have perfected my whole bird recipe, so I am not concerned about flavor, juiciness, etc.
I do have two concerns that I hope you great folks can help me address though.
1. Approx how much time will it take me to smoke in a MES with a max temp of 275? I am thinking 4-5 hours, but, would like to have other opinions.
2. I need to transport this bird 1 hour away to my cousin's house. We will not be ready to eat right when I get there, so its going to be a min of a 2 hour rest, probably closer to 3. Anything I can do to stop rubbery skin?
Thanks in advance for your knowledgeable replies.