Newbie

[jahenbo]

I'm fairly new to smoking using an actual smoker, I've done quite a bit in my charcoal grill using indirect heating.  I smoked my first turkey breast for Thanksgiving but since my smoker wouldn't get to a decent smoking temp (Brinkman square vertical smoker), I abadoned the smoker and once again used my grill.  That aside the turkey was fantastic.  The question I have for you seasoned smokers is, is there some way to make the skin of the turkey crisp?  The skin on mine was kind of like rubber.  Any help anyone can give me would be greatly appreciated.

 

[s2k9k]

If you smoke it at 275*-300* that will really help the skin but it sounds like your set-up won't do that. You can also pre-heat your oven to 475* and when your bird gets to about 160* in the breast pull it off the smoker and put it in the hot oven for about 15 minutes.

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, Thanks!

 

[jarjarchef]

Welcome.... If you would swing by Roll Call to introduce yourself. We love to get to know our members and welcome them properly.


Ok on to your turkey skin...there are many ways to correct this.. But here are a couple of the most used

Smoke at 300-325 till IT of 165 in breast and 175 in thighs

Smoke at 225 till 140 and finish in 375 oven till IT of 165 in breast and 175 in thighs

Hope this helps...

 

[austinl]

Forget about the skin; pull or chop the meat and tell everyone that's what "real barbeque" is! lol