- Oct 31, 2021
- 1
- 2
Just joined. I have a question about smoking turkey. The meat tastes good and is moist. However, the skin is like rubber. Any tips on how to get the skin crispy?
Huh, that never even crossed my mind. Seems like that should work equally well when smoking skin on split chicken breasts.Smoke the bird as you normally do then towards the end, hit it with a torch. The skin will crisp and shrink. It will tear in places but you control the crispness of the skin with the flame. It work fairly well for me.
It works, but it’s not the end all be all answer. It does make the skin crispy, but timing is important. To late in the process and you have crispy rubber. To early and you have smokey crispy junk that just needs pulled off and tossed. Keeping the skin a little moist throughout the cook helps then torch toward the end. Not a fool proof method but one that does make the skin eatable once you figure it out.Huh, that never even crossed my mind. Seems like that should work equally well when smoking skin on split chicken breasts.![]()
THIS; MANY ways to approach this issue. Some guys even remove the skin. Best hot smoked turkey I ever had was in Texas and no skin to be found.Smoking at 325°F should give crisp skin, no temp change needed. However, that skin Must be as Dry as possible to start. Brine, Inject, whatever, on Monday/Tuesday, then Refer the bird, Uncovered and on a rack, until Thursday...JJ
Oh man that looks good! Did you do a write up for that? Maybe I missed it. Would love info, especially the brine. The stuff I had (Rudy's) I think had some flavor like garlic/onion/etc in there.I'll be the odd man out.... just remove the skin and you have no worries. Many barbecue joints in Texas serve slices of skinless breasts, usually a tick heavy on the pepper.
Absolutely. I have been doing 7-8 lb whole turkey breasts for years without the skin. I think they turn out better than with the skin.I'll be the odd man out.... just remove the skin and you have no worries.
Looks great !! I also remove the skin at least some of the time.I'll be the odd man out.... just remove the skin and you have no worries.
Oh man that looks good! Did you do a write up for that? Maybe I missed it. Would love info, especially the brine. The stuff I had (Rudy's) I think had some flavor like garlic/onion/etc in there.