for easter dinner we smoked a ham, turkey breast, mac/cheese. we seasoned the turkey breast last night with olive oil, and our homemade rub wrapped with plastic and put to bed for night, ham was injected with a mixture of rum,brown sugar, butter, then cut about 1/4" around outside and basted with rum mixture and then rub and wrapped and put to bed.
started smoker about 1:30 at 235 put ham and turkey in, pan above ham is fat that was trimmed off ham, pan has holes in bottom so fat can baste ham.
this is the end result, ham at 145F:
turkey at 165F:
mac/cheese after 45mins:
oh yea thats a soda cake in the back(not smoked)
fat left over after smoke:
tender tasty dinner courtesy of the new mes30(lovin it)
started smoker about 1:30 at 235 put ham and turkey in, pan above ham is fat that was trimmed off ham, pan has holes in bottom so fat can baste ham.
this is the end result, ham at 145F:
turkey at 165F:
mac/cheese after 45mins:
oh yea thats a soda cake in the back(not smoked)
fat left over after smoke:
tender tasty dinner courtesy of the new mes30(lovin it)
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