Before you start smoking, I’d like to share a few "secrets" that will help you create the best smoked poultry ever.
1.Brining works magic on poultry
A brine of salt, sugar, seasonings and water can do wonders to poultry. During the brine, liquid is absorbed into the flesh, adding moisture, flavor, and improving the texture. The absorbed water also conducts heat, so the plumped up bird will cook faster.
2.Don’t overcook poultry
Whole poultry can be challenging to cook because different parts of the bird are done at different temperatures. Breast meat is done at 170 Fahrenheit, while the thigh is done at 180 F. Foil placed over the breast partway through smoking will prevent it from overcooking. Remove the bird from the smoker when the thigh reaches 175 degrees and the breast reaches 165. The temperature will raise five degrees as it rests before carving.
3.Add seasoning underneath the skin
To make the best use of seasonings and rubs, put them between the skin and flesh of the bird. This is where they'll make the greatest contribution to flavor.
1.Brining works magic on poultry
A brine of salt, sugar, seasonings and water can do wonders to poultry. During the brine, liquid is absorbed into the flesh, adding moisture, flavor, and improving the texture. The absorbed water also conducts heat, so the plumped up bird will cook faster.
2.Don’t overcook poultry
Whole poultry can be challenging to cook because different parts of the bird are done at different temperatures. Breast meat is done at 170 Fahrenheit, while the thigh is done at 180 F. Foil placed over the breast partway through smoking will prevent it from overcooking. Remove the bird from the smoker when the thigh reaches 175 degrees and the breast reaches 165. The temperature will raise five degrees as it rests before carving.
3.Add seasoning underneath the skin
To make the best use of seasonings and rubs, put them between the skin and flesh of the bird. This is where they'll make the greatest contribution to flavor.
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