Hi Smokers!
Decided to try my hand at some Poultry smoking this past week.
Started with a whole Chicken. Brined overnight. Applied some rub, filled the cavity with cut up apple, onion, garlic, lemon and popped it into the MES at 250.
It took about 5 hours and came out great. Great except for the skin. A little too rubbery for our tastes. However the meat under the skin was really moist with a light smoke taste.
Finished bird.
Next was a Turkey breast. I tried letting it sit in the fridge uncovered over night to see if I could improve the skin. The breast was already enhanced so did not brine. Spatchcocked, applied some rub, wrapped and placed in fridge for another 4 hours.
When MES showed 250, placed Maverick probe in one side of breast and placed MES probe in other side. Placed second Maverick probe on same rack as breast to monitor the box temp. I placed the breast in the MES meat side down for first 2 hours and then flipped it. I was getting some discrepancy between MES temp and the maverick probe I had on the rack with breast. MES temp showed 250 while Maverick temp showed 233. Changed MES setting to 255. Maverick temp went to 240. I decided to leave it there.
I took the breast off when Maverick probe was at 165 but found that when I flipped the breast the maverick probe had been pulled out slightly so it was reading higher than actual internal temp. I should have believed the MES probe which was showing 144. I pushed the probe back in and finished the breast in the oven at 350 to let the IT get up to 165.
Once again the meat was moist and had a great flavor. The skin was still too rubbery for us.
Good fun and tasty eats!
Cheers
Decided to try my hand at some Poultry smoking this past week.
Started with a whole Chicken. Brined overnight. Applied some rub, filled the cavity with cut up apple, onion, garlic, lemon and popped it into the MES at 250.
It took about 5 hours and came out great. Great except for the skin. A little too rubbery for our tastes. However the meat under the skin was really moist with a light smoke taste.
Finished bird.
Next was a Turkey breast. I tried letting it sit in the fridge uncovered over night to see if I could improve the skin. The breast was already enhanced so did not brine. Spatchcocked, applied some rub, wrapped and placed in fridge for another 4 hours.
When MES showed 250, placed Maverick probe in one side of breast and placed MES probe in other side. Placed second Maverick probe on same rack as breast to monitor the box temp. I placed the breast in the MES meat side down for first 2 hours and then flipped it. I was getting some discrepancy between MES temp and the maverick probe I had on the rack with breast. MES temp showed 250 while Maverick temp showed 233. Changed MES setting to 255. Maverick temp went to 240. I decided to leave it there.
I took the breast off when Maverick probe was at 165 but found that when I flipped the breast the maverick probe had been pulled out slightly so it was reading higher than actual internal temp. I should have believed the MES probe which was showing 144. I pushed the probe back in and finished the breast in the oven at 350 to let the IT get up to 165.
Once again the meat was moist and had a great flavor. The skin was still too rubbery for us.
Good fun and tasty eats!
Cheers