I was wondering if that was the price of smoking. lol At least it does pull
off easy.
Thanks!
Cliff

"Jack Schidt®" > wrote in message
. ..
>
> "Cliff" > wrote in message
> news:9fS8f.499492$_o.378290@attbi_s71...
>> 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?
>>
>> Cliff
>>
>
> The vulcanized skin is the trade-off for smoking it. You might get away
> with ramping up the temp at the end of the cook, but it's still not that
> same as cooking the bird at roasting temperature, say 350.
>
> Jack
>