Quote:
Originally Posted by GoTrav
You've had luck with edible skin? I've been doing a Turkey every Thanksgiving for about 5 years but haven't had a skin that I wanted to eat yet. The skin looks great, just not something that I've wanted to eat. Maybe I should be shooting for a higher temp like 350? I normally smoke around 325 but screwed up and didn't let my smoker get up to temp before putting on the bird.
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Yeah, I stopped doing birds in my smokers years ago, because I hated the tough skin. Absolutely ruins the drumsticks and wings, IMO.
I started smoking the birds in my weber kettles indirect @ 350-375 and the skin has always been edible. I would recommend that if you smoke your bird @ high heat like this, that you prepare the bird with a brine.