Smoked a turkey breast and a chicken Sunday

Discussion in 'Poultry' started by coyote-1, Mar 9, 2010.

  1. coyote-1

    coyote-1 Smoking Fanatic

    The CGSP kept a pretty consistent 250-270 degrees the entire time.

    When doing a whole bird I've nailed down the means to a tender, crispy skin. It has to be mopped every 20 minutes, starting approximately 45 minutes into the cook (or even earlier). And the mop has to contain some vinegar, and ideally a bit of fat - butter works, drip pan runoff works, bacon fat works.

    You lose a bit of heat so it takes a bit longer, but it's sooo worth it.
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Any qview to go along with that? Sound like it turned out great.
     
  3. brennan

    brennan Smoking Fanatic OTBS Member

    You're my hero! I've been wondering how to get rid of tough, rubbery skin when doing a whole bird for a while. especially my turkey day birds.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now it does sound good but I also would like tosee the bird next time.
     
  5. peixegato

    peixegato Smoke Blower

    Sounds good. Care to share the general proportions of your mop?
     
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I am going to try that Sunday on some legs and thigh thanks
     
  7. caveman

    caveman Master of the Pit SMF Premier Member

    I was told that cheese cloth dipped in butter works the same.
     
  8. coyote-1

    coyote-1 Smoking Fanatic

    First I brine the bird overnight. Then I take a quart of the brine and boil it as the turkey begins to smoke. I add perhaps 1/4 stick of butter to it after it has boiled, and stir til melted.

    Then I take a little plastic tub, scoop some of the brine/butter sauce into it, and add some vinegar (cider vinegar is my preference, but any will work), so the mix is roughly 25% vinegar. And go out to the smoker, and start mopping.
     

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