Seperating skin from meat?

Cal,

I didn't which type of smoker your using, but here's the way I have done about 2 dozen turkeys.

I will just smoke mine starting at 250 for about 45 mn, then take it to 275 for another 45, then finish at 310 on top rack. Tehn pull at 165-170. The skin is alway crispy. Not dry. I've had several ladies comment on how tender, and some say it's the most moist turkeys they had tasted.

RandyE

I know there's two theories out there about skin.

Separating skin
Air drying skin

The key difference for me isn't either of those, it's the temp of the smoker.

I think both of those methods are for lower temps, more in the lower smoking range (225/250).

Now, I do separate the skins because I want to flavor the breast meat with some butter/herbs. The butter helps the flavor but it helps the skin cook from underneath.

The biggest issue for me though is the fat, on the underneath side of the skin and I think that's why people talk about separating, to give that fat a chance to render.

The airdrying is what some like to suggest, after brining. I don't have that issue because I cook them at a higher temp.

I have a cs020(300*) and with my limited cooking experience...I'm sure thinking about how hot I can make that little black box cook, ALL that brining moisture inside what to do?

Doesn't appear I can have crispy skin, but can do things to help.

It appears heat and smoke is what I'll concentrate on, because more heat less smoke unless more wood, which is a problem,I think!

Yep, I need Tigerfan to remind me KISS.