Smoking a turkey and avoiding tough/rubbery skin

[mrx]

I've tried smoking a turkey several times now and always end up with tough, rubbery skin. Here is the method I've used:

12 lb bird brined for 24 hours, olive oil on skin with salt and pepper, bring smoker up to 300, do not include liquid in the smoker (to decrease humidity), used hickory and apple, smoked for 2.5 hours

I've also tried this at higher temps (350) and lower temps (~220 - 270), included water in the smoker for more humidity, and longer cook times but either way it turns out with rubbery/tough skin.

The meat turns out great, but the skin is never crispy.

Does anyone have any suggestions on how to smoke a turkey or chicken and end up with crispy skin?

[Teleking]

[mrx]

I've tried both lower (~220) and higher temps (325 - 350) and the skin is still rubbery. I'm wondering if the smoke is actually causing the skin to be tough and rubbery.

[SoEzzy]

I don't think the smoke is the problem... I think it's the nature of poultry skin to need to be cooked differently.

If I'm going for crispy I either start hotter or finish hotter, to me the amount of subcutaneous fat and what you do with it as it render is the big issue.

Try pricking all over the breasts, back and legs with a fork to allow the fat somewhere to drain out of.

I'll do larger chicken this way, give them a rub with a good / higher salt content as that helps pull the fat out too, then put into a pit at 375 - 400, for the first 15 - 20 minutes, then bring the temperature down to cook it through.

The other way is cook it to about done, then crack the vents and get it up to the 400 mark for the last 15 - 20 minutes of cooking.

Of course that also depends on what else you are cooking at the same time.

I've also cooked them low and slow to give them some smoke, then deep fried them to get the crispy skin.

But to me it's all about the heat, either start with it or end with it, if you don't, then I've never had crispy skin from a low and slow cook.
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[BluDawg]

Cook at a little higher temp 325-350 and I know you will think I'm crazy but this works to get a nice crispy shin: Rub the skin with Baking Powder berore applying the rub.the skin will get crispy Try it on some chicken if you think I full of Sheite!
From Americas Test Kitchen website:

[Harry Nutczak]

Brining can and will cause a rubbery skin even if cooked at high temperatures. I have found any acidic marinade will also create a rubbery skin even when grilled directly over hot coals..

You could inject the bird of you really feel you need to add moisture, but usually if you do not overcook a bird, dryness is not a problem, 165 degrees internal is your finish point, try not to exceed that mark and you should have a juicy wonderful turkey without brining it..
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[BigOrson]

[SmokinOkie]

[woody350ep]

[BluDawg]

K salt and Baking powder
chill in the refer over night
apply some rub give it a quick spritz of some Pam & Put in in the smoke.
*Note. I spatchcock every bird (except for beerbutt chicken) They cook more evenly Thighs and Breast finish at the same time.
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[Virginiasmoke]

[Soapm]

My solution is don't eat the skin. I never cared for it much anyway...

[SmokinOkie]

[Soapm]

[Virginiasmoke]