Need advice on smoking turkey and pork...

Signed-In Members Don't See This Ad
redfishsc

redfishsc

Member
Joined
Feb 11, 2006
Messages
2,545
Location
North Charleston , SC
Looking for opinions here---

I have an electric smoker that I got used at a cheap price. I've used it several times and am very happy with the results. Nothing real fancy, but gets the job done.


Anyhow, I will be smoking a turkey this weekend, and in two weeks I'll be smoking a pork roast, probably a boston butt.

I'm familiar with brining, which I do.

Wood that I have available--- hickory, mesquite, applewood, hard maple, and red oak. I have never used the maple or oak, but have read online that they are good. Any other suggestions? Combinations?

So what wood do you recommend for the turkey? So far I've tried mesquite alone, and also a hickory/applewood combo. I like them both, but prefer the mesquite. What do you prefer?



Also, for the boston butt. I have never smoked pork, so any suggestions on brining, dry rubs, and wood for smoking would be greatly appreciated!
 
Signed-In Members Don't See This Ad
For turkey, I would mix mesquite with applewood (maybe 3 to 1 with mostly mesquite). I assume that you are talking about chips that you are using in a box of some sort in the electric grill? If so, soaking the chips in water overnight will produce more smoke. I don't have much experience with pork, but I have used hickory a few times with decent results.
 
Use a bong with clean water, it makes the intake less harsh.
Oops, wrong type of smoking:biggrin:

I would think that you would use maple to get the lingering maple flavor only when the sap is actually running.
Of course, I am probably wrong on this, and will still stand by my first part of this response
 
Last edited:
Hey finally a topic I know something about. The key is the brine. The wood is going to impart some flavor, but the brine is the key. Throw in some oranges, bay leaf, garlic, and what ever you like. The more flavor in the brine the better. Mesquite is pretty sharp and will over-power the taste of the turkey (my opinion). Fruit woods work the best for poultry. I like Hickory for the Pork. For your pork brine us Apple Cider Vin, Texas Pete (local), bay leaf, black pepper, and the kitchen sink. If you can inject the brine it will be even better. I usually brine for 2-3 days under refrigeration, but I also have big walk in coolers and a commercial kitchen to do eventhing in.

Let me know when it's done and I will stop by:biggrin:!
 
Matt,
Go to Smoking Meat forum and spend some time there checking things out. In the left hand colum there are a number of articles that Jeff Turner (owns the site) has written and links to his other websites, newsletters, etc. I spend ALMOST as much time there as I do here.

There is a LOT of great info in the "Poultry section of the Smoking Meat (and other things)" portion of the forum.

IMHO Mesquite is too harsh for poultry. I feel it overpowers the flavor of the bird... However, it is the BEST for Brisket. I like Pecan or a mixture of Pecan and Apple or Pecan and Hickory.

Brine your turkey for at least 12 hours, if not 24. If your turkey is processed (spelled - SALT Added) then cut down the salt in your brine.

I am doing a Buttermilk brine recipe for mine. Along with a Smoked Gravy see the post by BBQ Engineer
 
byounghusband said:
Matt,
Go to Smoking Meat forum and spend some time there checking things out. In the left hand colum there are a number of articles that Jeff Turner (owns the site) has written and links to his other websites, newsletters, etc. I spend ALMOST as much time there as I do here.

There is a LOT of great info in the "Poultry section of the Smoking Meat (and other things)" portion of the forum.

IMHO Mesquite is too harsh for poultry. I feel it overpowers the flavor of the bird... However, it is the BEST for Brisket. I like Pecan or a mixture of Pecan and Apple or Pecan and Hickory.

Brine your turkey for at least 12 hours, if not 24. If your turkey is processed (spelled - SALT Added) then cut down the salt in your brine.

I am doing a Buttermilk brine recipe for mine. Along with a Smoked Gravy see the post by BBQ Engineer
Click to expand...

Ya beat me too it great minds ya know:bananen_smilies046:
Jay
 
GREAT info, thanks guys!

What kind of flavor does the maple impart? The lumber I have is actually kiln dried lumber offcuts, so soaking is critical here.

I'm thinking to try hickory and maple for the turkey, and then trying mesquite and applewood for the pork.

creativewriting said:
Let me know when it's done and I will stop by:biggrin:!
Click to expand...

Fellow Carolinians welcome anytime :biggrin::biggrin::biggrin:
 
Now this is a topic I know a little about. For my turkeys I love the following brine:

Basic Brine for Pork Loin or Turkey

½ Gallon Water
½ Gallon Apple Juice
½ cup Kosher Salt ( do not use iodized salt )
2 TBS Tenderquick
1/4 tsp ground clove
1/2 tsp pickling spices
3 bay leaves
1 cup honey
1/2 molasses *
2 -3 Oranges and 1 lemon juiced and just cut in half and thrown in after the boiling

First, I bring the WATER ONLY to a boil. Then add everything EXCEPT the honey and molasses. Boil for 5 minutes, cool to room temp.

THEN add the honey and molasses and refrigerate overnight. Then submerge the meat of your choosing in a non reactive container. Smaller cuts shorter periods i.e. chicken or pork chops only an hour or two. Larger cuts like turkey or whole pork loin would benefit from soaking in the brine for 12 hours. I leave turkeys in this brine for 24 - 48 hours.

My turkeys are put into a cooler with the brine and a bag of ice on top of a plate that pushes the turkey under longer than he can hold his breath! One of those large drink coolers works better than a rectangular one as you don't give up brine to square corners.

As for smoking wood, well only Texans like Mesquite. I agree it is way to heavy and would echo the fruit woods. My choice would be half and half VERY well seasoned apple and wild cherry. Soaking chips only produces steam not smoke so I never soak the wood.

I used to smoke my turkeys at 225 but found that I got no more smoke flavor than by ramping it up to 275 degrees in the smoker. Remember that the skin is going to grab most of the smoke anyway and by cooking it just a little faster you will retain more moisture.

My other advice is to make sure you have a meat thermometer and only cook the bird until you get 170 degrees INTERNAL TEMP in the breast. Those little pop ups that will come in the bird don't pop until over 190 and by then the breast is dry even brined.

Check out my website http://smokininthedark.com/ even though it's to late for you to get the best rub a person can buy!!! :()

Larry

P.S. As for the Boston Butt next time, just use a good quality rub... no need for brining. There is plenty of moisture in a butt. Cook it with Hickory, Cherry or Apple at 225 degrees until you reach an internal temp of 190-195 and presto chango... YOU ARE DUN!
 
Last edited:
Hayseedboy said:
Now this is a topic I know a little about. For my turkeys I love the following brine:

Basic Brine for Pork Loin or Turkey

½ Gallon Water
½ Gallon Apple Juice
½ cup Kosher Salt ( do not use iodized salt )
2 TBS Tenderquick
1/4 tsp ground clove
1/2 tsp pickling spices
3 bay leaves
1 cup honey
1/2 molasses *
2 -3 Oranges and 1 lemon juiced and just cut in half and thrown in after the boiling

First, I bring the WATER ONLY to a boil. Then add everything EXCEPT the honey and molasses. Boil for 5 minutes, cool to room temp.

THEN add the honey and molasses and refrigerate overnight. Then submerge the meat of your choosing in a non reactive container. Smaller cuts shorter periods i.e. chicken or pork chops only an hour or two. Larger cuts like turkey or whole pork loin would benefit from soaking in the brine for 12 hours. I leave turkeys in this brine for 24 - 48 hours.

My turkeys are put into a cooler with the brine and a bag of ice on top of a plate that pushes the turkey under longer than he can hold his breath! One of those large drink coolers works better than a rectangular one as you don't give up brine to square corners.

As for smoking wood, well only Texans like Mesquite. I agree it is way to heavy and would echo the fruit woods. My choice would be half and half VERY well seasoned apple and wild cherry. Soaking chips only produces steam not smoke so I never soak the wood.

I used to smoke my turkeys at 225 but found that I got no more smoke flavor than by ramping it up to 275 degrees in the smoker. Remember that the skin is going to grab most of the smoke anyway and by cooking it just a little faster you will retain more moisture.

My other advice is to make sure you have a meat thermometer and only cook the bird until you get 170 degrees INTERNAL TEMP in the breast. Those little pop ups that will come in the bird don't pop until over 190 and by then the breast is dry even brined.

Check out my website http://smokininthedark.com/ even though it's to late for you to get the best rub a person can buy!!! :()

Larry

P.S. As for the Boston Butt next time, just use a good quality rub... no need for brining. There is plenty of moisture in a butt. Cook it with Hickory, Cherry or Apple at 225 degrees until you reach an internal temp of 190-195 and presto chango... YOU ARE DUN!
Click to expand...

Ya just head from the expert here guys I know this is the way I'm gona do it now and he is right about his rub ya cant go wrong with that stuff.

(Will this be good enough for a pork sandwich Larry :biggrin:)
Jay
 
The boston butt will do well with applewood.. a nice cajun rub and you've got tasso.
But make sure the pork is dry dry dry.

I'd brine a turkey for at least a day, maybe two. If you don't have room to brine in
your refrigerator, empty out your vegetable drawer and put it in there. (wash first)
The best one I did was brined in apple cider and liquid smoke (didn't have a smoker)
The liquid smoke was just condensed hickory smoke. I agree that the mesquite
will overpower it.
 
You must log in or register to reply here.
Back
Top Bottom