Sounds like you an Abe agree. Cracklins it is!


"Reg" > wrote in message
...
> Cliff wrote:
>
>> Just finished up a practice turkey on the smoker. I usually fry em for
>> the holidays but this year I want to smoke about 6 for the family
>> gathering next month.
>> 12lb bird, 225 degrees, apple/hickory combo on the wood, for 4 hours was
>> just about right. Also used a pan of water/mango wine cooler underneath
>> the bird.. A pint of Evan Williams for me.
>> Damm thing nearly fell apart as I carefully pulled it off the grate. lol
>> Rubbed and injected it with my secret sauce (a mixtuire of creol butter
>> liquid, a raspberry bq sauce) last night and stuffed a couple of goodsize
>> chicken/apple sausages inside it for good measure. Anyway, the meat was
>> juicy and unbelieveably tasty.
>> (6 teenagers are napping with full bellies on my basement floor for proof
>> lol) BUT the skin was tough and unedible but at least pulled away from
>> the meat easily. Looks as though I neglected that part.
>> Any suggestions as to do a better job on the skin? What, when and how
>> often would you suggest?
>
> Poultry skin doesn't end up all that good at lower temps. Turkey
> even moreso because it's tougher.
>
> You need to get the temp up above 300 F to get a good skin, IMO.
> Below that, I pull the skin off after smoking, bake it in a
> 325 F oven till crisp, and use it for cracklins. It's a nice salad
> garnish.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>