Poultry Recipes

Poultry Smoking Tips

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.

Favorite Poultry Recipes

• Smoked Jamaican Jerk Chicken
• Smoked Thanksgiving Turkey
• Smoked Turkey Breast
• Smoked Chicken Thighs
• Beer Can Chicken
• Smoked Chicken Recipe
• Grilled Spatchcock Chicken
• Smoked Cornish Game Hens
• Grilled Quail Recipes
• Smoked Citrus Chicken
• Smoked Pheasant
• Super Smoked Turkey Legs
• Turkey Brine Recipes
• Wet or Dry Smoked Turkey Rub
• Apple Smoked Duck Breast
• Smoked Wild Goose Recipe

Poultry Smoking Information

• How To Brine Chicken
• How To Smoke Whole Chicken
• How To Smoke Chicken Breasts
• How To Smoke a Turkey
• How To Make Turkey Brine

Poultry smokes in less time than beef or pork, and makes for a nice change of pace. Try one of these poultry recipes instead of the usual spareribs or brisket nest time you pull out the smoker...you'll enjoy it, I'm sure.

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