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Vowell

Smoked Goulds

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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. 
 

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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. 
 

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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.  

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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. 

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I love wild turkey in the smoker! The only problem I have smoking a bird is the skin never gets as crispy I want.

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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.

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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!

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Thanks, I ended up brining it for about 36 hours. I’ll have to try the cheese cloth and butter, sounds really good. 

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So turkey jerky from a youth Merriams bird. 

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