A little help

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goodolick

Newbie
Original poster
Nov 19, 2017
2
0
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.
 
For a whole bird at 275, figure 15 to 20 minutes per pound to 150 in the breast. This is hot enough to kill bacteria but still underdone. The MES does not make crisp skin to begin with and transporting will make it more limp. Wrap the bird in foil, rest the bird on the counter 15 minutes or so to drop the surface temp, then go in the cooler. Make your trip and enjoy the party. About 1/2 hour out, unwrap the bird, should still be an IT around 140 and heat in a 425 degree oven until the skin crisps up and the IT in the breast hits 160, the thigh 170. Proceed as usual...JJ
 
Thanks much, seems like I nailed the time... The bird is 13.5 lbs, so 4-5 hours would get it to 165 at about the right time, I now know what time to set my alarm. From your experience.... would taking it out at 150 and escorting in in a holding pattern be enough to get it up to safe temp?

I can give my cousin heads up that I need the oven for the last half hour.

Sweet signature.
 
425 degrees, preheated, is a HOT oven. A still 140-150 degree bird should get to 160, in pretty short order. If you want, hedge and start a hour out. As far as Safety goes. Poultry is Safe to eat at lower temps than the USDA 165. From the Chart below...If the IT is held at 150 for 3.8 minutes, harmful bacteria is killed. At 140, in the cooler for 2 hours+, the bacteria is killed if held for 28.1 minutes. Now you are going to Reheat. There is no safety issue. Don't forget to tell guests the Smoked meat may be a little Pink even though fully cooked...JJ

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