Bill Ackerman
BBQ List

Cooks Illustrated also suggested the drying method earlier this year in an article about chicken. Since then I have been using this approach along with a number of other preparations gleaned from Jaques Pepin and Julia Child that make for great smoked chicken or poultry.

1. Butterfly the bird for better smoke penetration and even cooking (cut out backbone, score the breastbone and press flat).
2. With your fingers, carefully separate the skin from the flesh. Start at the neck end. Starting at the lower end makes it easier to tear the skin.
3. Cut off the tips of the drumstick so the meat forms up into a ball while cooking; this keeps the drumstick from overcooking.
4. Remove the wishbone (makes carving easier).
5. With a small sharp knife, go under the skin and make an incision in the joint between the drumstick and thigh. Also make a cut in the joint where the wing meets the breast. These points will cook faster so that the dark meat will be done at the same time as the breast
6. Brine overnight. Rinse thoroughly.
7. Dry in fridge for 24 hours
8. Rub herbed butter under the skin and on the skin.
9. Smoke at 350 until thigh reaches 170F-175F
10. If bird has needs to be held for a while before serving, the skin can loose its crisp. Lightly pass a propane blowtorch over the skin to restore crispiness if necessary.
11. Use the scraps for pan gravy.

IMHO, these extra steps are well worth the effort


xxxxxxxxxxxxxxxxxxxxx


Porch,

In line with the turkey thread, here are a few turkey tips from the recently departed Bill Ackerman. Cook's Illustrated also has an interesting method where you remove the backbone, break the breastbone with your palm and tie the legs so they bunch up around the breast to shield it from the heat so it cooks at the same pace as the leg/thigh. The CI method also involves brining and an overnight uncovered session in the refrigerator to dry the skin to promote crispness. 

Just to be crystal clear, the words that follow my post were written by Mr. Bill Ackerman. 

Regards

Smoking in Chicago,
Gary (who is glad that Mr. Ackerman only (temporarily) departed the Porch and has not 'shuffled off this mortal coil')

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Bill Ackerman posted tips for smoked turkey: This is a copy of his post:

Bill Ackerman
BBQ List

Cooks Illustrated suggested the drying method earlier this year in an article about chicken. Since then I have been using this approach along with a number of other preparations gleaned from Jaques Pepin and Julia Child that make for great smoked chicken or poultry.

1. Butterfly the bird for better smoke penetration and even cooking (cut out backbone, score the breastbone and press flat).
2. With your fingers, carefully separate the skin from the flesh. Start at the neck end. Starting at the lower end makes it easier to tear the skin.
3. Cut off the tips of the drumstick so the meat forms up into a ball while cooking; this keeps the drumstick from overcooking.
4. Remove the wishbone (makes carving easier).
5. With a small sharp knife, go under the skin and make an incision in the joint between the drumstick and thigh. Also make a cut in the joint where the wing meets the breast. These points will cook faster so that the dark meat will be done at the same time as the breast
6. Brine overnight. Rinse thoroughly.
7. Dry in fridge for 24 hours
8. Rub herbed butter under the skin and on the skin.
9. Smoke at 350 until thigh reaches 170F-175F
10. If bird has needs to be held for a while before serving, the skin can loose its crisp. Lightly pass a propane blowtorch over the skin to restore crispiness if necessary.
11. Use the scraps for pan gravy.

IMHO, these extra steps are well worth the effort

Bill Ackerman









