Thanksgiving meats

Discussion in 'General Discussion' started by lsmoguy, Nov 15, 2013.

  1. 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?
     
  2. Hi all,

    I was wondering if anyone could help out and provide some information for my post.

    Thanks!
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    What temp are you going to run your smoker at? A turkey breast doesn't take as long as a full bird. My 14 pound whole turkey last year took just shy of 4 hours to hit an IT of 165 (which is the recommended temp by the GOV) running the smoker at 285*. I am doing a six pound bone on breast this year and am planning on around 2-3 hours tops. More like two I hope as I plan on running the smoker around 325*.

    Your plan in the ham sounds fine.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I prefer fruit wools over hickory for both poultry and ham. Apple cherry peach alder pecan all good choices. My favorite blend right now is 50/50 cherry pecan.
     
  5. Thank you for the replies!

    When I smoke meats I try to maintain a cooking temp around 230.

    I use lump coal, so it is not a problem to maintain the temp.

    I feel pretty confident about the turkey breast, but would like more input on the ham as I have never smoked a ham before.

    Should I brine the ham, or just rub it and let it sit overnight?
    Also, how long should the ham be cooked?
    Would it be like a pork shoulder where it should cook until an internal temp of 165, then foil for two hours or until an internal temp around 200?

    Thanks agin!
     

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