Hi all, With Thanksgiving coming up, I have just reserved an eight pound turkey breast and an eight pound spiral ham. Both uncooked meat. My plan is to smoke both and serve for Thanksgiving dinner. I welcome any and all suggestions for smoking these hunks of meat! I am curious, should I brine both, or just the turkey breast? The following is my plan for smoking the meat: turkey: -brine for 24 hours -rinse off, coat with EVOO, rub, then place in plastic wrap overnight -pull out of smoker when internal temp reaches 160, and let "rest" for 30 minutes *based on what I have read, turkey takes about 45 minutes per lb, so I can expect to smoke this eight lb breast for about 6 hours. ham: -coat with EVOO, rub, then place in plastic wrap overnight -stand ham up with flat side down placing skewers vertical in meat to hold meat together while smoking -place ham in aluminum pan to catch juices -while in smoker, spray ham with apple juice every 45 minutes to keep moist -smoke until internal temp of 150 -near last 30 minutes, place glaze over ham -pull ham out of smoker and let "rest" for 30 minutes I am planning on using hickory chunks while smoking. Would it be better to use apple, since I will be smoking a ham and turkey? I have never smoked a ham before, so any suggestions are greatly appreciated! How long would an eight lb ham take to smoke to 150 degrees? Would the consistency be like that of a pork shoulder? Roughly 2 hours a lb?