Mesquite Smoked Turkey & Ribs

[Wizard]

I had never used mesquite wood before. I smoked the bird and ribs on an old Brinkmann Sportman with two cooking grids. A load of charcoal and few pieces of mesquite and it was smoking. An 11 lb. turkey was ready in 6 hrs. and the ribs in 3 hrs. Mesquite gave the meat a slightly sweet taste with a good smell. The bird was a deep reddish-brown color and the ribs not as dark. Less smoking time probably the reason. I've used apple/cherry, hickory and pecan woods to smoke turkey. The mesquite had the best taste and color.

[Lipripper]

Sounds good Wiz

[flowerjohn]

That sounds like a good meal right there Wizard. I never used the mesquite either. I'm gonna give it a try.  ThAnks. J.


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[Donald Garner]

That sure sounds tasty 

[Princeton_Man]

I started deep frying turkeys in my King Kooker about 15 or more years. I decided to try to smoke a bird this year in my offset smoker. Most of my wood is hickory and apple. Do I need to brine the bird Wiz?

[scwildbill]

Soundss good but pictures or it never happened....

[Polaris425]

I've heard that mesquite will help tenderize the meat too. Not sure if that's true.


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[Wizard]

Most brine the turkey but I do not. I quickly raise the bird's inside temperature to above 145 degrees to kill bacteria and then slow smoke it. It is very moist and tender without brining the bird. I also use a water box below the cooking grids to keep it moist. As far as pictures, I probably should but never remember to do it.

[caddyjoe77]

Wiz

I also smoke turkeys in the fall/winter/spring.  Usually just the breast though as I cant eat the whole thing.  I use the Big Green Egg. 

I use hickory and mesquite early on to get some nice color.  Then, some apple and mesquote towards the end.  Here is a picture of the last one I did.

[Lee Smith]

Love some dead Turkey! 

Caddy, the only reason you can't eat the whole bird is you don't have anybody to BRING you anutter piece     

[caddyjoe77]

Love some dead Turkey! 

Caddy, the only reason you can't eat the whole bird is you don't have anybody to BRING you anutter piece     

 

[rockchalk06]

Looks good. I just bought a Turkey Fryer last night. Should be here this weekend. I'm getting hungry now

[flowerjohn]

Wiz

I also smoke turkeys in the fall/winter/spring.  Usually just the breast though as I cant eat the whole thing.  I use the Big Green Egg. 

I use hickory and mesquite early on to get some nice color.  Then, some apple and mesquote towards the end.  Here is a picture of the last one I did.

Man that looks good there Joe!! I do goose like that a few times in the fall and I put slices of pineapple under the skin and man that combo with the smoke... heaven!! Cheers.



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[Oldfart9999]

Now you guys done it, my smoker died and I have to wait til next year to get another!
Rodney

[Lipripper]

Now you guys done it, my smoker died and I have to wait til next year to get another!
Rodney

Well stop reading these cooking threads with  till next year. Or ask for a new one for Christmas 

[rockchalk06]

Now you guys done it, my smoker died and I have to wait til next year to get another!
Rodney

My wife and I have been talking about getting a Traeger smoker. Be nice to put some ribs, chicken or a brisket on in the AM and have it ready after work. The price makes me double over at the gut each time though. 

[flowerjohn]

My wife and I have been talking about getting a Traeger smoker. Be nice to put some ribs, chicken or a brisket on in the AM and have it ready after work. The price makes me double over at the gut each time though. 

Some advice for you rock, I have a few chest type smokers and I looked long and hard at the traeger . I decided against it because I did not want to be tied to their program of using only their pucks. Just a thought here. Masterbuilt is one that I use and don't forget that you don't need smoke through the whole process and you need to keep adding water so there is no set it and forget it with any of them. Having said that, I'm not a big fan of those types of smokers except for cold smoking fish and cheese. For those two things you will need one. Good luck on your choice. FC.


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[rockchalk06]

Some advice for you rock, I have a few chest type smokers and I looked long and hard at the traeger . I decided against it because I did not want to be tied to their program of using only their pucks. Just a thought here. Masterbuilt is one that I use and don't forget that you don't need smoke through the whole process and you need to keep adding water so there is no set it and forget it with any of them. Having said that, I'm not a big fan of those types of smokers except for cold smoking fish and cheese. For those two things you will need one. Good luck on your choice. FC.


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Thank you brother! I'll do some looking at Masterbuilt too. We're a ways off, but I'm still reading everyday

[31airborne]

I learned about the virtues of mesquite while stationed in TX.  Don Garner's stompin' grounds.  I brine my birds now - have for the past 5 years.

[cojab]

http://www.pitbarrelcooker.com/

Here is one I use and actually it is pretty much set it and forget it.

I'm trying a turkey on it for the first time this Thanksgiving.
I've done wings, whole chickens, ribs, tri tip, pizza, and the best prime rib I've ever had on it. The chicken is easy and as good as it comes. And it's easy peazy.
They only recommend using charcoal but I'm going to try experimenting with some woods.

[caddyjoe77]

I am personally a fan of the big green egg.  I have no idea how much a traeger is, but the BGE is amazing.  I have cooked everything on it -- from brats to chili to pizza to smoked turkeys, tritips, and steaks at 700. 

It is not cheap.  But, it also does the job of a smoker and a BBQ grill and an oven.  People bake bread and other things on this.  I never ever have to add water to it because it seals the meat, and I have smoked a 12 pound brisket and never touched the coals (reloaded) for the 14 hours it took.  Additionally, it stayed at 220 - 235 the whole time, with most of that being at 225.  I couldn't believe it as I had thought of a plan to replace the lump coal in it but I didn't need to. 

My logic was -- Ok spend 400 on a good gas grill, then another 400 on a smoker, only to have one of them go bad in less than 10 years or less.  Big green egg large will run you about the same.  But, you never have to replace it....assuming you build a solid stand for it.  I have a cypress table with wheels.  The only component you ever have to replace is the seal between the firebox and lid.  And, that is free.  All you have to do is call them. 

my two cents.  If you are looking at spending a lot, take a hard look at the egg.  My two cents. 

Some of you have eaten food off it, and the food speaks for itself. 

[flowerjohn]

I am personally a fan of the big green egg.  I have no idea how much a traeger is, but the BGE is amazing.  I have cooked everything on it -- from brats to chili to pizza to smoked turkeys, tritips, and steaks at 700. 

It is not cheap.  But, it also does the job of a smoker and a BBQ grill and an oven.  People bake bread and other things on this.  I never ever have to add water to it because it seals the meat, and I have smoked a 12 pound brisket and never touched the coals (reloaded) for the 14 hours it took.  Additionally, it stayed at 220 - 235 the whole time, with most of that being at 225.  I couldn't believe it as I had thought of a plan to replace the lump coal in it but I didn't need to. 

My logic was -- Ok spend 400 on a good gas grill, then another 400 on a smoker, only to have one of them go bad in less than 10 years or less.  Big green egg large will run you about the same.  But, you never have to replace it....assuming you build a solid stand for it.  I have a cypress table with wheels.  The only component you ever have to replace is the seal between the firebox and lid.  And, that is free.  All you have to do is call them. 

my two cents.  If you are looking at spending a lot, take a hard look at the egg.  My two cents. 

Some of you have eaten food off it, and the food speaks for itself.

I am with you on that brother!! The egg is the bomb when it comes to smoking and slow or fast cooking!!


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[Oldfart9999]

I'm between a Masterbuilt and a Bradley, I still like having a gas grill for doing, chickens, turkey breasts, pork loins and roasts on a rotisserie, at times they are what we want.
Rodney 

[flowerjohn]

I'm between a Masterbuilt and a Bradley, I still like having a gas grill for doing, chickens, turkey breasts, pork loins and roasts on a rotisserie, at times they are what we want.
Rodney

I'm with you on that Rodney. For on the run after work I'm using the gas grill.


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[cojab]

I'm with you on that Rodney. For on the run after work I'm using the gas grill.


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I'm with you on that. Just for something quick, on the gas grill it goes.