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Bite threw skin.

post #1 of 2
Thread Starter 

Well while the wife was making jam, I had the TV all to myself for a change. So I watched the Pit Masters's marathon. One of the episodes was talking about bite threw on the poultry skin. If the Pit Master didn't acheive it they were downgraded and even a few rude comments were made.  

 

My question is how do you acheive bite threw skin? Or another way to put it, what makes the skin tough? I have yet to do poultry (other then some Turkey legs) in my new smoker. I would like to try a turkey breast next when the kids/grandkids come visit, and thought it would be fun to attempt to get "bite threw skin." 

post #2 of 2

Low and slow is what causes tough skin. I always do poultry at 300' or better and the skin is bite through. The last 30 minutes or so, I run it up to 375'.

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