Smokin-It User Forum!
Smokin-It Smokers => Model 2 & 2D - The Middle Kid => Topic started by: Brewsmoker on November 17, 2015, 12:38:33 PM
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I'm a newbie, just got my #2 a couple of weeks ago. I have smoked baby backs (came out with good flavor, but a little tough; smoked at 225 for 4.5 hours) and reheated a cooked ham (turned out great). Now to my question: I'm a competitive guy and my wife is doing a 13lb. bird in the oven and I'm doing a 13lb. bird in the SI2. Of course I want wifey's to be delicious, but I want mine to be deliciouser! We will brine it overnight as well.
So, is it mesquite, hickory, something else? Appreciate any and all comments.
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Bruce, I prefer pecan or hickory with pork and poultry. That is just my personal favorites. I would stay away from mesquite for chicken or turkey. Mesquite smoke is pretty harsh. However, mesquite does taste great with beef.
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I agree with Grampy that mesquite may be too strong for poultry. My go-to wood for all poultry is cherry ... nice, sweet taste. I will be doing a couple 7# turkey breasts for T-Day in the SI2 with cherry, and then a traditional turkey (16#) in the oven, which includes the stuffing. Planning a dry run this weekend with one turkey breast in the smoker.
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Cherry
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Bruce, go with cherry or maple - great on poultry! Also, I suggest stuffing your bird with mire poix - equal parts chopped celery, onion and carrots (and maybe apple, or lemon slices). This takes the meat flavor over the top! Smoke at 250, until breast meat is 165. Perfect bird, every time! Of course, that's combined with your brining it first.
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Cherry or Maple or Apple......Alder is real nice as well..............
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Cherry for me. In addition to the mellow sweet smoke flavor, it will give your bird a nice dark color that looks great for presentation.
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Cherry for me. In addition to the mellow sweet smoke flavor, it will give your bird a nice dark color that looks great for presentation.
Great point, Gregg! Cherry makes the best deep mahogany color!
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Thank you all so much for the guidance! Happy Thanksgiving!!
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Bruce, go with cherry or maple - great on poultry! Also, I suggest stuffing your bird with mire poix - equal parts chopped celery, onion and carrots (and maybe apple, or lemon slices). This takes the meat flavor over the top! Smoke at 250, until breast meat is 165. Perfect bird, every time! Of course, that's combined with your brining it first.
Tony-Thank you very much for a moist and super flavorful bird! I followed your recipe and did add a little apple to the mire poix. Used 3 oz. of cherry-very mild and delicious. Smoked per your instructions and brined with your standard brine as well. We all couldn't believe how moist the meat was! I am thankful for this forum and the knowledge base!! My wife and kids laugh at me while I'm quoting things from the forum, but I have the last laugh when the meat hits the table ;)
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Cherry or Apple for me.
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Bruce, go with cherry or maple - great on poultry! Also, I suggest stuffing your bird with mire poix - equal parts chopped celery, onion and carrots (and maybe apple, or lemon slices). This takes the meat flavor over the top! Smoke at 250, until breast meat is 165. Perfect bird, every time! Of course, that's combined with your brining it first.
Tony-Thank you very much for a moist and super flavorful bird! I followed your recipe and did add a little apple to the mire poix. Used 3 oz. of cherry-very mild and delicious. Smoked per your instructions and brined with your standard brine as well. We all couldn't believe how moist the meat was! I am thankful for this forum and the knowledge base!! My wife and kids laugh at me while I'm quoting things from the forum, but I have the last laugh when the meat hits the table ;)
Thanks for the very kind compliment, Bruce! So glad everyone liked it! :D I often add apple to the mix, too. I also chop up a lemon, sometimes, and add it. You can be as creative as you want with the mire poix; no rules, except to use aromatic fruits and veggies.
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As usual I am a day late and a dollar short :o Alder is really an unsung hero when people think of smoking wood. It is real mellow and nice. Try it on a whole chicken to try it out.
Alder.......it aint just for salmon anymore..... ;)
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As usual I am a day late and a dollar short :o Alder is really an unsung hero when people think of smoking wood. It is real mellow and nice. Try it on a whole chicken to try it out.
Alder.......it aint just for salmon anymore..... ;)
Scott, I will give alder a try. Thanks for the tip!
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I vote for Cherry. I just did a turkey breast and it was great.
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I vote for Cherry. I just did a turkey breast and it was great.
Did my TG turkey straight cherry this year...absolutely one of my favorite woods!