Al Silverman
TVWBB Pro
O.K. did anyone achive the oh so illusive crisp skin on their smoked turkey ????
I don't mean sort of crisp but the real McCoy like on a grilled or oven roasted bird.
I had my smoker at 350° for almost the entire cook. (Two full chimneys lit, foiled empty water pan and the 10 cfm fan on the Guru). The skin was a beautiful mahogany color and the bird was very tasty and juicy, but the skin was nowhere near the crispness that the bird on my gasser at 350°
had.
Both birds were brined in a Cranapple, salt, and brown sugar brine for 14 hours and then air dried for 24 hours then rubbed with a little melted butter.
Antbody get crisp smoked skin ??????
Al
P.S. I'm still full !!!!!!
I don't mean sort of crisp but the real McCoy like on a grilled or oven roasted bird.
I had my smoker at 350° for almost the entire cook. (Two full chimneys lit, foiled empty water pan and the 10 cfm fan on the Guru). The skin was a beautiful mahogany color and the bird was very tasty and juicy, but the skin was nowhere near the crispness that the bird on my gasser at 350°
had.
Both birds were brined in a Cranapple, salt, and brown sugar brine for 14 hours and then air dried for 24 hours then rubbed with a little melted butter.
Antbody get crisp smoked skin ??????
Al
P.S. I'm still full !!!!!!