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Round 2

Discussion in 'Poultry' started by bill mt top, Nov 1, 2013.

  1. Nov 1, 2013 #1
    bill mt top

    bill mt top Fire Starter

    Nuangola, Pa.
    This is bird #2 that I'm smoking. #1 was alright, but still wasn't as awesome tasting as some of you make yours sound. Pretty sure it's because I didn't brine the 1st one. Wish me luck, because I have nothing else pulled out of the freezer for dinner tonight! :)

     
  3. Nov 1, 2013 #2
    kc5tpy

    kc5tpy Master of the Pit

    Newark on Trent, United Kingdom.
    Hello Bill Mt Top.  I don't brine mine but that's probably a personal thing.  Good luck.  Keep Smokin!

    Danny
     
  4. Nov 2, 2013 #3
    bill mt top

    bill mt top Fire Starter

    Nuangola, Pa.
    This bird turned out MUCH better then the 1st. I'm thinking I might have had the heat too low on the 1st, also. The skin was crispy, and much juicier on this one!
     
  5. Dec 24, 2013 #4
    woodsmoker

    woodsmoker Newbie

    Did you find any smoke flavor in the meat? I have found poultry skin makes smoking difficult, most times I remove the skin and get a much better end result.