Practice turkey breast cook went well. Dry brined 6 hours in the fridge, boiling water trick on the skin, then into the MAK at 380* till 165 in the middle. Skin came out wonderfully crisp and bite thru and meat was moist. Next time I may try 400*. Thanks and take a look.
Practice turkey breast cook went well. Dry brined 6 hours in the fridge, boiling water trick on the skin, then into the MAK at 380* till 165 in the middle. Skin came out wonderfully crisp and bite thru and meat was moist. Next time I may try 400*. Thanks and take a look.
Salmonsmoker, take a look at this thread. I've been using it on chicken and turkey and it really seems to work. I think the skin on chicken, turkey and duck is the best part of the bird, however I always had a hard time getting bite-thru skin. Now, I not only get bite-thru, but many times, crispy skin. It's an old Chinese technique that I just discovered from a search.http://www.pelletsmoking.com/pellet...y-mak-chicken-skin-repeatable-8672/#post84207
I may have to give the water trick a try. I usually brine and spatchcock. Thanks for the share. It looks great. My favorite time of year.
Did you add any smoke mode or amzn tube or just straight to 380 and done?
I do straight 380*, however I'm still working with it. Sometime I may try Smoke for an hour, then go to 380* or more, for the rest of the cook. I still don't know what the limits of the technique are, that's why I'm hoping others will try it and throw in their own variations, so we can all learn from it.