{"id":1169,"date":"2020-10-02T11:13:09","date_gmt":"2020-10-02T03:13:09","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=1169"},"modified":"2022-09-21T00:16:45","modified_gmt":"2022-09-20T16:16:45","slug":"why-is-my-smoked-turkey-rubbery","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/why-is-my-smoked-turkey-rubbery\/","title":{"rendered":"Why Is My Smoked Turkey Rubbery? (9 Things to Avoid)"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/soggy-turkey-large.jpg\" alt=\"\" class=\"wp-image-1177\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/soggy-turkey-large.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/soggy-turkey-large-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/soggy-turkey-large-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure><\/div>\n\n\n<p>There\u2019s nothing worse than pulling your turkey out of the smoker and having to accept a soft, rubbery skin. Crispy turkey skin should always be the goal, so I wanted to find out everything I could to achieve crispy turkey skin every time. Turns out the answer is fairly straightforward.&nbsp;<\/p>\n\n\n\n<p><strong>So what causes smoked turkey to turn out rubbery? Moisture and low temperatures cause a smoked turkey to have rubbery skin. For a crispy turkey skin, avoid basting, liquid brines, wrapping and tenting. Keep the temperature between 275\u00b0-325\u00b0F and cover the bird with oil and herbs to help make the skin crispier.&nbsp;<\/strong><\/p>\n\n\n\n<p>Have you seen the most advanced thermometer on the market? <a href=\"https:\/\/www.fireboard.com\/shop\/fireboard-2-drive\/?fba_ref=23\" target=\"_blank\" rel=\"noreferrer noopener\">FireBoard<\/a> can be controlled via your phone, holds meat 6 probes, and records your cook data on a cloud.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">9 Ways to Avoid Rubbery Skin on a Turkey<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul><li>Don&#8217;t cook at a low temperature. Cook at higher temps. <\/li><li>Don&#8217;t tent the turkey. <\/li><li>Don&#8217;t wrap the turkey. <\/li><li>Don&#8217;t baste the turkey.<\/li><li>Don&#8217;t wet brine. <\/li><li>Don&#8217;t sit turkey in a pan. <\/li><li>Don&#8217;t use a water pan. <\/li><li>Finish off over the hot flames.<\/li><li>Finish off in the oven at a high temp. <\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">1. Cook Turkey Between 275\u00b0F &#8211; 325\u00b0F<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>The best temperature to cook a turkey is between 275\u00b0- 325\u00b0F. Cooking at a lower temperature is the main reason turkey skin will become soft and rubbery. Cooking at a higher temperature will help render some fat from the turkey skin into the meat and make the remaining skin crispy.&nbsp;<\/p>\n\n\n\n<p>The dreaded stall is the other danger you might face if your cooking the turkey below 275\u00b0F. The stall is where the internal meat temperature stops rising and \u201cstalls\u201d. Pushing through the stall is one of the most frustrating challenges in low-and-slow cooking. If you cook turkey at higher temperatures, the stall shouldn\u2019t be a problem.&nbsp;<\/p>\n\n\n\n<p>On the other end of the spectrum, you don\u2019t want to raise the temperature too high. Turkey skin is very thin, so if the temperature is too high, the skin will burn.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">2. Don&#8217;t Tent The Turkey<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Avoid tenting if you want a crispy skin on your smoked turkey. Turkey has a thin skin, so hours of smoke will cause blackening. After two-hours, the bird should have taken on enough smoke so the tent is a way of shielding the bird from more smoke. Building a tent with aluminium foil is a common technique to prevent the turkey from darkening in the latter stages of the cook. However, turkey tents cause moisture to get trapped underneath the foil and the steam softens the turkey skin.&nbsp;<\/p>\n\n\n\n<p>If you don\u2019t want a dark turkey, you can still build a tent after about two-hours of smoking, but make sure there\u2019s good airflow around the bird and maintain a high temperature.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=QxVP6CM6seU\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"BBQ with Franklin: Thanksgiving part 3\" title=\"Play video &quot;BBQ with Franklin: Thanksgiving part 3&quot;\">https:\/\/www.youtube.com\/watch?v=QxVP6CM6seU<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=QxVP6CM6seU\" title=\"BBQ with Franklin: Thanksgiving part 3\">BBQ with Franklin: Thanksgiving part 3 (https:\/\/www.youtube.com\/watch?v=QxVP6CM6seU)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">3. Don&#8217;t Wrap Turkey In Foil<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Wrapping meat in the last stages of the cook is usually a way of keeping the meat tender, juicy and moist. The last thing you want at Thanksgiving is a dry bird, but wrapping a turkey in foil isn\u2019t the answer.&nbsp;Like tenting, wrapping the turkey in foil will create too much steam and will cause the turkey skin to become rubbery. So save the foil for your brisket, not your turkey!<\/p>\n\n\n\n<p>Did you know there&#8217;s now a meat thermometer with <strong>no wires<\/strong> that can control with your phone?<a href=\"http:\/\/traeger.uym8.net\/BXG9j0\" target=\"_blank\" rel=\"noreferrer noopener\"> Check out MEATER<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">4. Don&#8217;t Baste The Turkey<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>As with wrapping meat, basting is another technique commonly used to keep meat moist during long cooks. Applying liquid to the turkey will slow the cook and have a cooling effect on the outer layer of the meat. However, basting will do nothing to help you achieve a crispy turkey skin. It will keep the skin moist and rubbery!\u00a0<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">5. Avoid Wet Brining Turkey<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Soaking your turkey in a brine the day before a cook is a good way of adding flavor and preventing the bird from drying out during the cook. Soaking the bird overnight will cause the skin to soften and will do nothing to help you get a crispy skin. So rather than wet brining, try dry brining instead. If you salt the bird the day before the cook, the salt will penetrate the flesh of the turkey and enhance the flavor. The salt will dry out the skin but will also help the meat retain moisture during the cook.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/06\/Smoked-Turkey_large.jpg\" alt=\"\" class=\"wp-image-622\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/06\/Smoked-Turkey_large.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/06\/Smoked-Turkey_large-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/06\/Smoked-Turkey_large-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Dry Brine Instead of Wet Brine Turkey<\/h3>\n\n\n\n<p><\/p>\n\n\n\n<ul><li>Don\u2019t buy a pre-brined turkey. It\u2019s very common to find birds already injected with a brine solution.&nbsp;<\/li><li>The day before cooking, apply a layer of kosher salt to the turkey.&nbsp;<\/li><li>Leave the turkey uncovered in the refrigerator to dry out the skin.&nbsp;<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">6. Don&#8217;t Sit The Turkey In A Pan<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Make sure you cook your turkey on a cooking grate. This will allow airflow around the bird and help keep the skin crispy. If you sit the turkey in a pan, the meat juices will cause the bottom of the turkey to remain moist, therefore soft, rubbery skin. Some recipes cook turkey in a pan with liquid, but all that does in boil the bird and makes the skin soggy.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">7. Don&#8217;t Use A Water Pan <\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Normally using a water pan is a good way of keeping the temperature low and the meat moist. The water pan absorbs some heat and adds moisture to the atmosphere. Water pans are good for long cooks,&nbsp; especially for brisket, pork butts, etc.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">8. Finish The Bird Over The Flames<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Most smoking setups use an indirect cooking method with the coals on one side of the cooker and the meat on the other. Another way to get a crispy skin is in the final stages of the cook, move the turkey over to the other side of the grill and cook directly over the coals. You want to be careful not to burn the bird, so if you use this trick, use caution.&nbsp;<\/p>\n\n\n\n<p>Most smoking setups use an indirect cooking method with the coals on one side of the cooker and the meat on the other. Another way to get a crispy skin is in the final stages of the cook, move the turkey over to the other side of the grill and cook directly over the coals. You want to be careful not to burn the bird, so if you use this trick, use caution.&nbsp;<\/p>\n\n\n\n<p>Indirect cooking is the best way to do \u201clow-and-slow\u201d cooking. The indirect method also prevents meat juices dripping down onto the fire and having an influence on the makeup of the smoke. Too much smoke from grease can cause the meat to become bitter. It\u2019s okay to have some meat juice drip onto the fire. The burned meat drippings add to the smoke flavor, especially when combined with wood and charcoal. &nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">9. Finish The Turkey In The Oven<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Some smokers can\u2019t get hot enough to cook in the 300\u00b0F range, therefore it\u2019s difficult to get a crispy turkey skin. Electric and gas smokers usually fall into this category. If you\u2019re cooking a turkey in one of these smokers, the best way around this problem is to finish the bird in a conventional oven. The turkey won\u2019t lose any of the smoke flavor by going in a normal oven because it will have absorbed plenty of smoke in the first few hours of the cook.&nbsp;<\/p>\n\n\n\n<p>Turn the temperature dial on your smoker as high as it will smoke the turkey as usual. Once the internal meat temperature of the turkey hits about 145\u00b0F, take it out of the smoker and place it in the conventional oven. Preheat the oven at about 325\u00b0F and then raise it to 350\u00b0F to 400\u00b0F after the bird goes inside. However, make sure you don\u2019t overcook the bird. Monitor the internal meat temperature by inserting a Dot thermometer or a similar leave-in thermometer probe.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/black_turkey_large.jpg\" alt=\"\" class=\"wp-image-1136\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/black_turkey_large.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/black_turkey_large-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/black_turkey_large-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">The Best Wood For Smoking Turkey<\/h2>\n\n\n\n<p>Turkey has a thin flesh, so avoid strong woods such as mesquite, and be careful when using hickory. Cherry is a popular wood for turkey because it gives the bird a nice reddish color. <\/p>\n\n\n\n\n\n<h2 class=\"wp-block-heading\">Dry Rub Recipe For Smoked Turkey<\/h2>\n\n\n\n<div class=\"wp-block-mv-recipe\">\t<section id=\"mv-creation-23\" class=\"mv-create-card mv-create-card-23 mv-recipe-card mv-create-card-style-square mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<div class=\"mv-create-title-wrap\">\n\n\t\n\t\t\t<h2 class=\"mv-create-title mv-create-title-primary\">Standard Barbecue Rub<\/h2>\n\t<\/div>\n<div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Standard%20Barbecue%20Rub\" data-mv-pinterest-img-src=\"https%3A%2F%2Fwww.meatsmokinghq.com%2Fwp-content%2Fuploads%2F2020%2F11%2Fseasoned_brisket_small.jpg\" data-mv-pinterest-url=\"https%3A%2F%2Fwww.meatsmokinghq.com%2Fwhy-is-my-smoked-turkey-rubbery%2F\"><\/div>\n<div class=\"mv-create-image-container\">\n\n\t<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&#038;ssl=1\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" data-pin-description=\"\" alt=\"Standard Barbecue Rub\" srcset=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?w=400&amp;ssl=1 400w, https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?resize=300%2C185&amp;ssl=1 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-pin-media=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&amp;ssl=1\">\t<div id=\"mv-create-23\" class=\"mv-create-reviews\" data-mv-create-id=\"23\" data-mv-create-rating=\"4.5\" data-mv-create-total-ratings=\"11\" data-mv-rest-url=\"https:\/\/www.meatsmokinghq.com\/wp-json\/\"><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\">\n\t\t<button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.meatsmokinghq.com\/wp-json\/mv-create\/v1\/creations\/23\/print\">\n\t\t\tPrint\t\t<\/button>\n\t<\/form>\n\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p>I found this great rub recipe through How To BBQ Right. I use this recipe and alter it slightly depending on what I&#x27;m cooking. Made by the guys at Townsend Spice &amp; Supply: <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&amp;redir_token=QUFFLUhqa3p3V0FKaldRYVhDRk9DZVMzYXZaY2lHeUVvd3xBQ3Jtc0trcF8tNTVBcUFHcTN3VlJfUENlR2I4U3g4S1h1OEU1dk1tbU45M3BqLWNabGZ3LVp4YzBWMWdxYmRvQXF1amE5TjNhaXRMbm42aGhJRVF4X3lkWExmZ2RCZ08xYmJkQzhzeVNXeGE5cXFjTG5LeGhyUQ&amp;q=https%3A%2F%2Ftownsendspice.com%2F\">https:\/\/townsendspice.com\/<\/a><\/p>\n\t\t<\/div>\n\t\t\t\t<\/header>\n\n\t\t\t\n<div class=\"mv-create-times mv-create-times-2\">\n\n\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Prep Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Total Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\n<\/div>\n\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Paprika \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Salt \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Sugar\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Granulated Garlic \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bc Cup Granulated Onion \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bc Cup Chili \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bc Cup Cumin \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- 2 Tablespoons Black Pepper\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- 2 Tablespoons Dry Mustard\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- 1 Tablespoon Cayenne Pepper\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><li id=\"mv_create_23_1\">Combine all the spices together in a large mixing bowl<\/li><li id=\"mv_create_23_2\">Store rub in rub shakers<\/li><\/ol><p><\/p>\t<\/div>\n\t\t<div class=\"mv-create-video\">\n\t\t\t<div class=\"mv-create-iframe\">\n\t\t\t\t<iframe src=\"https:\/\/www.youtube.com\/embed\/ivBXO4CShn8\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Damien<\/div>\n\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\t\t\t<span class=\"mv-create-cuisine\">\n\t\t\t\t<strong class=\"mv-create-uppercase mv-create-strong\">\n\t\t\t\t\tCuisine:\n\t\t\t\t<\/strong>\n\t\t\t\tAmerican\t\t\t<\/span>\n\t\t\t\t\t\t\t<span class=\"mv-create-spacer\">\/<\/span>\n\t\t\t\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Meat Guides<\/span>\n\t\t\n\t<\/div>\n\n\t<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&#038;ssl=1\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" srcset=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?w=400&amp;ssl=1 400w, https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?resize=300%2C185&amp;ssl=1 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-pin-media=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&amp;ssl=1\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t<\/section>\n\n\t<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Smoking Turkey Isn&#8217;t Easy<\/h2>\n\n\n\n<p>Turkey is one of the more difficult meats to smoke because there\u2019s a lot you have to get right and lots of things that can go wrong. This is unfortunate, because of all the low-and-slow cooks you do throughout the year, turkey is the one thing you need to get right. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Best Pre-Made Barbecue Rubs For Turkey <\/h2>\n\n\n\n\n\n<p><strong>Related: <\/strong><\/p>\n\n\n\n<p><a href=\"https:\/\/www.meatsmokinghq.com\/why-is-my-smoked-turkey-black\/\">Why is My Smoked Turkey Black?<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.meatsmokinghq.com\/the-complete-guide-to-smoking-turkey-tips-for-7-types-of-smokers\/\">The Complete Guide to Smoking Turkey<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.meatsmokinghq.com\/what-is-the-best-wood-for-smoking-turkey\/\">Best Wood for Smoking Turkey<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.meatsmokinghq.com\/why-is-my-smoked-turkey-tough-and-dry\/\">Why is My Smoked Turkey Tough and Dry? <\/a><\/p>\n\n\n\n<div style=\"height:68px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>My Favorite Meat Smoking Tools <\/strong><\/p>\n\n\n\n<p>Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I\u2019ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.    <\/p>\n\n\n\n<p><strong>Meat Thermometer<\/strong>: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B01GE77QT0?tag=mshq0320-20\" target=\"_blank\">ThermoPro TP20<\/a> is an Amazon Best Seller because it\u2019s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.   <\/p>\n\n\n\n<p><strong>Instant Read Thermometer<\/strong>: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B07R18W3W1?tag=mshq0320-20\" target=\"_blank\">here<\/a><a href=\"https:\/\/www.amazon.com\/dp\/B07R18W3W1?tag=mshq0320-20\">.<\/a>    <\/p>\n\n\n\n<p><strong>Wireless Thermometer:<\/strong> The latest thermometers on the market have no wires and can be controlled by wi-fi via your phone. <a href=\"https:\/\/www.tappecue.com\/#a_aid=mshq\" target=\"_blank\" rel=\"noreferrer noopener\">Airprobe 3<\/a> is the best of this technology. <\/p>\n\n\n\n<p><strong>Butcher Paper<\/strong>: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can\u2019t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon&nbsp;<a href=\"https:\/\/www.amazon.com\/dp\/B0776JH663?tag=mshq0320-20\" target=\"_blank\" rel=\"noreferrer noopener\">here.<\/a>       <\/p>\n\n\n\n<p><strong>Advanced Thermometer and Automatic Temperature Controller:&nbsp;<\/strong>Once you\u2019re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth\/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the <a href=\"https:\/\/www.fireboard.com\/shop\/fireboard-2\/?fba_ref=23&amp;campaign=Fireboard2\" target=\"_blank\" rel=\"noreferrer noopener\">FireBoard website&nbsp;here.<\/a>                           <\/p>\n\n\n\n<p><\/p>\n\n\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s nothing worse than pulling your turkey out of the smoker and having to accept a soft, rubbery skin. Crispy turkey skin should always be the goal, so I wanted<\/p>\n","protected":false},"author":2,"featured_media":1178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"aioseo_notices":[],"acf":[],"mv":{"thumbnail_id":1178,"thumbnail_uri":"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2020\/10\/soggy-turkey-small-copy-300x186.jpg"},"_links":{"self":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/1169"}],"collection":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/comments?post=1169"}],"version-history":[{"count":5,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/1169\/revisions"}],"predecessor-version":[{"id":7086,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/1169\/revisions\/7086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/media\/1178"}],"wp:attachment":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/media?parent=1169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/categories?post=1169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/tags?post=1169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}