#REC TEC TURKEY SKIN#

Not only should your smoking spice rub of choice contain salt, it should contain sugar, as sugar both forms a pellicle to which smoke can adhere and helps caramelize the meat while cooking, creating a delicious, crispy crust. Per FineCooking.Com: “Sodium ions zero in on bitter flavor compounds and suppress them, making the sweet flavors seem stronger.”Ĭhemistry is playing out on your palate, enriching the taste profile of what you’re eating. It’s fancy science talk, but the bottom line, not only does salt help retain moisture during cooking, it also enhances your tastebuds. With a dry brine, salt on the exterior of meat absorbs moisture from the meat, which dissolves the salt into sodium and chloride ions. A properly applied rub will be done at least a couple hours ahead of time so the salt has time to do its thing. Similar to a wet brine, salt in the mix penetrates meat and adheres to muscle fibers, helping decrease moisture loss during cooking by upwards of 50 percent.

Don’t tie up the legs or wings of the turkey. Place the turkey on its back on the Smoker/Roaster rack. Place the turkey breast-side up directly on the grill grate on the indirect heat side of the grill. Preheat the grill on medium for 10 minutes with the hood closed until the chips start to smoke.

#REC TEC TURKEY SKIN#

After that, rub canola oil over the entire outside skin of the turkey. Coat the outer skin of your turkey with seasoning. If you are using a pellet grill/smoker, I recommend starting out in the special Smoke setting for about 1 hour then adjust to 225-250☏. Place the meat directly on the smoker grate and close the lid. If your smoker uses a water pan, fill it up. Dry brineĪ spice rub is essentially a dry brine and should be treated as such. Preheat the pellet grill at a temperature of about 225F for 15 minutes. Set up your smoker for cooking at about 225-250☏ using indirect heat. In terms of recipe instructions, however you choose to smoke your pheasant is up to you, but the temp and smoking times will remain the same (180 for 1 hour, 275 for 30-45 minutes). Be a while before I will get around to the 12lb turkey they say this will hold. Cook until the internal temperature in the thigh of the turkey is 165-170 degrees (approximately 12-15 minutes per pound), about 5 to 7 hours depending on the size of your turkey. Or 9 robust home hamburgers(3 x 3) with a little room between them.

If running a propane grill, you can invest in smoker boxes to make this type of cooking possible. How long do you smoke a turkey on Rec Tec Place the turkey on the cooking mat on the REC TEC at 350 degrees. I managed my vents diligently and would remove the grate every hour to add fresh chips, potentially a handful of unlit coals. I used a chimney starter and barely grayed my coals, then dropped the coals into the grill and put damp wood chips overtop. If wishing to smoke using a charcoal grill, you can use the snake method or what I would do for years was soak wood chips half hour prior to smoking and just sprinkle them over charcoal. New England Grouse Shooting, by William Harnden Foster.The Upland Shooting Life, by George Bird Evans.

Rec tec turkey