Smoked my first turkey today and the meat was excellent, the skin was too tough to eat. I ran my heat at 300 until the turkey hit IT of 140 and then I dropped it to 250 for the remaining time till it got to 165. So what caused the tough skin?
Tough turkey skin
- Thread starter ps0303
- Start date
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yardbird
Meat Mopper
Did you have water in your water pan?
Also, You should INCREASE the temp at the end to crisp the skin.
My first poultry had an almost rubbery skin. The chicken was great, but the skin was like a silicone iPod protector. :)
Someone on here mentioned putting sand in the water pan instead of water or even just running with nothing in the water pan. Once I did either of those AND ran hotter temp my skin comes out great now.
So now I do poultry at about 330 smoker temp. Near the end I just crank it up to high (gas smoker) and let 'er rip. I try not to go over 425 hehehehe. The legs are fall-off-the-bird tender, and all the meat is moist. And now I get crispy skin too.
Also, You should INCREASE the temp at the end to crisp the skin.
My first poultry had an almost rubbery skin. The chicken was great, but the skin was like a silicone iPod protector. :)
Someone on here mentioned putting sand in the water pan instead of water or even just running with nothing in the water pan. Once I did either of those AND ran hotter temp my skin comes out great now.
So now I do poultry at about 330 smoker temp. Near the end I just crank it up to high (gas smoker) and let 'er rip. I try not to go over 425 hehehehe. The legs are fall-off-the-bird tender, and all the meat is moist. And now I get crispy skin too.
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