Couzer Report post Posted May 6, 2022 Used a Yoder YS640 to smoke my Goulds. Brined in apple cider vinegar, apple juice and few more spices. 9 hours spatched cocked at 225 then to 275 to finish. 6 Share this post Link to post Share on other sites
Big Tub Report post Posted May 6, 2022 What did you think of the skin? Final meat temps? Share this post Link to post Share on other sites
CatfishKev Report post Posted May 6, 2022 How was it? I've never had wild turkey yet. Share this post Link to post Share on other sites
Couzer Report post Posted May 6, 2022 I would say it’s by far the best game bird meat I have had so far. About a 6-7 out of 10 compared to a store bought thanksgiving bird. My kids pounded it, (I have lots of kids) seconds and third servings even with my picky eater kid. I did not try the skin, I’m on a strict diet. Not as tender as I thought it would be. I made sure I cut the meat against the grain so I could get the best outcome on tenderness. Here’s a graph on the meat temps, smoked until 165 degrees. Started around 0900 and finished at 1830. Also see the pic for the dryrub. 3 Share this post Link to post Share on other sites
Big Tub Report post Posted May 6, 2022 I noticed you did not break the breast bone and flatten it out. Any reason? How were the thighs at 165F? I am not that excited about drumsticks on domestic birds. These wild birds are running meat as a friend used to call them -- not a lot on the legs. Beautiful presentation. The name of the rub is a crack up. Thanks for sharing. 1 Share this post Link to post Share on other sites
Couzer Report post Posted May 6, 2022 I tried breaking the breast bone, way to tough and I did not want to use the sawzall so I just left it. A buddy of mine gave me his leg meat and one breast off his kids bird. I had put it all through the grinder and going to make Turkey Jerky today with it. 1 Share this post Link to post Share on other sites
zackcarp Report post Posted May 6, 2022 I love wild turkey in the smoker! The only problem I have smoking a bird is the skin never gets as crispy I want. 1 Share this post Link to post Share on other sites
Big Tub Report post Posted May 6, 2022 It's a lot trouble, but I had success on using cheesecloth and flavored butter to drape over the breast and worked well on domestic birds. 2 Share this post Link to post Share on other sites
twistzz Report post Posted May 6, 2022 Looks tasty how long did you brine it? Overnight really helps with keeping it tender. The legs make great Turkey soup. Congrats on getting a nice bird! 1 Share this post Link to post Share on other sites
Couzer Report post Posted May 6, 2022 Thanks, I ended up brining it for about 36 hours. I’ll have to try the cheese cloth and butter, sounds really good. Share this post Link to post Share on other sites
Couzer Report post Posted May 6, 2022 So turkey jerky from a youth Merriams bird. 2 Share this post Link to post Share on other sites
