Thanksgiving Turkey

[smokin bison]

Hi All

This past weekend i did a test run on the TG bird. I did a 10lb and used Jeffs Cranberry recipe. The instructions called for Pecan wood but could not find any but will try to get some to do the next run. So i used i mix of Cherry and Apple. I reloaded my woodbox about every hour for most of the smoke for a grand total of about 6 hours in the smoker at about 275.

The problem i had was that when i pulled it out it had a really strong smokeyness to it and the skin was really tough. My question is did i over smoke it or did not have my vent open enough. I think it was open about 1/4 of the way.

I made some of Jeffs sauce that day as well (which is amazing) and basted the bird with that and put it in the oven for about an hour. it did take care of the  bad smokey flavor but the skin was tough.. Overall everyone said it was still good but, i am picky... Any suggests would be great...

Thanks everyone.. And remember to thank a Vetern today!

 

[bama bbq]

One issue with brining then smoking fowl at low temp it that the fat under the skin does not render and "fry" the skin so the skin ends up rubbery.  I've never had crispy skin from a low and slow cook.

Here are some ideas I've found: 1. Inject it vs brine it. 2. Rub the skin with Baking Powder before applying the rub. 3. You can prick the skin and give it a rub with a good / higher salt content as that helps pull the fat out.  4. Add some butter and rub under the skin, and the butter helps cook the skin from the inside.  5. Put into a pit at 375 - 400, for the first 15 - 20 minutes, then bring the temperature down to cook it through.go a bit higher temp to get crispier skin.  6. Another way is cook it to about done, then crack the vents and get it up to the 400 mark for the last 15 - 20 minutes of cooking. ...or combinations of the above.