Discussion in 'UK Smokers' started by ewanm77, Aug 16, 2015.
doing one this week. is it the same as doing a chicken?
Don't cook it too low as the skin with be like rubber, I did! I am told that if you season under the skin it helps with crispness, but higher temps are needed me thinks
Like chicken you want to cook the bird to an IT of 165 in the breast or thigh. I prefer to keep things simple. Dry rub of SPOG. Air drying the bird in the fridge for 8-12 hours helps get the skin to crisp up. I use a 50/50 mix of cherry and pecan and run my smoker around 325-350. I prefer to spatchcock the bird so it cooks evenly. Don't forget to foil tent the bird once out of the smoker and let it rest 30-45 mins. before slicing.
Around 300 for a few hours?
Hey Buddy. I have been a bit busy. I know I missed this. Sorry. How did it turn out? I am truly sorry you got left with no answer to your last question. I hope it went well. If not; let me know and we can do the next one better. If this one was GREAT!; I want the recipe! Keep Smokin!
Yeah sorry Ewan
I did mine at 225 first off very tender but rubber skin second one at 275 and better all round but 300 is probably good. cooked to IT not time