Smoked a turkey breast and a chicken Sunday

coyote-1

Smoking Fanatic

Original poster

Sep 14, 2008

554

15

• Mar 9, 2010

• #1

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.

 

rbranstner

Smoking Guru

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Oct 18, 2007

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West Fargo, ND / Northern MN

• Mar 9, 2010

• #2

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

 

brennan

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OTBS Member

Jul 2, 2007

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Lakewood, CO

• Mar 9, 2010

• #3

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.

 

mballi3011

Gone but not forgotten. RIP

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Mar 12, 2009

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• Mar 9, 2010

• #4

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

 

peixegato

Smoke Blower

Feb 17, 2010

78

17

Berkeley, CA

• Mar 9, 2010

• #5

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

 

rdknb

Master of the Pit

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Jan 23, 2010

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Chester (Kent Island), Md

• Mar 10, 2010

• #6

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

 

caveman

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Feb 5, 2010

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Lakewood, Ca - In Front of a Weber 22.5 Smoker

• Mar 10, 2010

• #7

I was told that cheese cloth dipped in butter works the same.

 

coyote-1

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Original poster

Thread starter

Sep 14, 2008

554

15

• Mar 10, 2010

• #8

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.