Another shot at poultry

[beefy bill]

Since my last (first) attempt at smoking a turkey was thwarted, I will be doing a 7 pound breast today. No brine, seasoned with SPOG and a basil garlic and sun dried tomato mix I use on chicken (it's great!) Over and under the skin and in the cavity. Gonna slice up an apple and stick it in there. Applewood chips will be used. Fridge dried all night and morning, going into the smoker in a few....Q to follow

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• beefy bill
• Nov 29, 2014

 

[rdknb]

Good luck, what temp are you smoking at.  I always go high on poultry, 325 or so

 

[beefy bill]

I wanna run around 275 until about 140 i.t., then 325 until it hits 160 wrap it it and let it coast..

 

[beefy bill]

My efforts are being thwarted again, it will be delayed, but it will be getting done...

 

[beefy bill]

Here she is at 140 i.t. @275. Goin up to 330...

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• beefy bill
• Nov 29, 2014

 

[troutter]

275-350???  Why are you guys smoking birds so hot???

Everyone I know, myself included, try to keep the temp between 225-250

 

[pc farmer]

 
275-350???  Why are you guys smoking birds so hot???

Everyone I know, myself included, try to keep the temp between 225-250

The skin.   All about the crispy skin.

 

[beefy bill]

I'm gonna see if I get good skin and nice meat. If meat is so so, I'll go lower and sacrifice skin...it's my first shot...

 

[troutter]

 
The skin.   All about the crispy skin.

lol... I knew I was missing something.  Don't you sacrifice some moisture at these temps?

 

[pc farmer]

 
lol... I knew I was missing something.  Don't you sacrifice some moisture at these temps?

Nope.   Still nice and juicy.

 

[oldschoolbbq]

Try two Chickens , one at 225*F and one at a higher heat ( 300*F is a good spot..) , and send a reply...

.

 

[beefy bill]

It is real good...skin not how I like it so next time low n slow...smokey and juicy!

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• beefy bill
• Nov 29, 2014