First smoking completed...EXCELLENT

Discussion in 'General Discussion' started by poultry king, Aug 18, 2013.

  1. poultry king

    poultry king Newbie

    I am really pleased with the Masterbuilt propane smoker. Took a few minutes to hone in the flame setting to maintain that 250-275 temp.
    Cooked 4 hrs until I reached 160; then mopped and wrapped.
    Had a apple juice/water mix in the water pan. I had orange slices and peach slices in the water tray too. Made a really sweet taste to the pork w/o a ton of sugars in the rub.

    Many have asked about the handle. I am a USC Gamecock fan...hence Poultry.

    Speaking of poultry...any tips/temps for smoking turkey and chicken?
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Welcome aboard! If your smoker will do it, try to get the temp up over 300˚ (350˚-375˚ ideally) for less rubbery skin. Also, if you have the time, let the bird rest uncovered in the fridge for 18-24 hours after brining (if you brine) and before smoking.
     

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