So I was tasked with cooking a 20lb turkey and 10lb ham. I brined the turkey over night. I injected the ham with a honey glaze the night before too. I was limited on time so I cut the bird in half. Got it in the smoker with some of my rub on it. Had the heat cranked up so I coated with bacon to keep moist. Pulled at 160 and wrapped in heavy foil. Turkey was great but I didnt get any pictures past the smoker. Breast were so juicy and fork tender. Ran into issues with the ham. I didnt realize that it was a raw ham. It wasnt smoked and pre cooked. OH CRAP!!!!!. Smoked for 1.5-2 hours then braised at 450 in the cooking thing in the kitchen . I made a honey glaze with Hungarian Paprika. Came out good but not as much smoke as I wanted. But what can you do. Below are the pics I got. Sorry for not having many. All in all a great day.