Morning. Hope everyone had a great Easter in quarantine. Definitely a strange year for sure but hope everyone still ate good. Wanted to share a few pics of my cook.
Started out with two 7 pound turkey breasts I had in the freezer. Didn't have time for a brine but had a bottle of creole garlic in the cabinet figured I would inject in one of them. Try to cook with low salt for the wife so the other one was not injected. Both coated in miners mix poultry perfection I had left over from thanksgiving. Weather calling for bad storms all day Easter Sunday so I smoked these on Saturday night.
Getting some nice smoke at around 300 with hickory chunks.
Pulled at 163.
Next day set my MES40 at the edge of the garage and fired it up with apple pellets. 10lb spiral ham getting happy. Did Jeff's version on this. Drizzled in maple syrup and dusted in rub.
Ham getting glazed every 45 minutes at 225. Put both turkey breasts in a large pan with some chicken stock in the bottom, coated in foil, and put in the bottom of the smoker to heat back up.
Ham done.
Ready for a little slicing.
And the finished product.
Had my wife's grandparents over who live across the street. Of course she brought some sides too. Ham, turkey, stuffing, corn casserole, broccoli casserole, deviled eggs,
homemade mashed potatoes, greens covered in spicy vinegar, and mac and cheese. This is a pretty standard holiday plate in the south.
Made a key lime pie a la
xray
for dessert.
After everything here was the leftover spread minus a few things. Forgot the sweet potato casserole!
The injected turkey breast with the creole garlic was 10x better than the other one. So much flavor and so juicy and moist. The other breast wasn't bad but lacked that flavor punch. The ham was incredible. Lots of compliments went around on that. Incredibly stuffed after eating this feast and enjoying Easter with a little bit of extended family. Thanks for looking!
John
Started out with two 7 pound turkey breasts I had in the freezer. Didn't have time for a brine but had a bottle of creole garlic in the cabinet figured I would inject in one of them. Try to cook with low salt for the wife so the other one was not injected. Both coated in miners mix poultry perfection I had left over from thanksgiving. Weather calling for bad storms all day Easter Sunday so I smoked these on Saturday night.
Getting some nice smoke at around 300 with hickory chunks.
Pulled at 163.
Next day set my MES40 at the edge of the garage and fired it up with apple pellets. 10lb spiral ham getting happy. Did Jeff's version on this. Drizzled in maple syrup and dusted in rub.
Ham getting glazed every 45 minutes at 225. Put both turkey breasts in a large pan with some chicken stock in the bottom, coated in foil, and put in the bottom of the smoker to heat back up.
Ham done.
Ready for a little slicing.
And the finished product.
Had my wife's grandparents over who live across the street. Of course she brought some sides too. Ham, turkey, stuffing, corn casserole, broccoli casserole, deviled eggs,
homemade mashed potatoes, greens covered in spicy vinegar, and mac and cheese. This is a pretty standard holiday plate in the south.
Made a key lime pie a la
xray
for dessert.
After everything here was the leftover spread minus a few things. Forgot the sweet potato casserole!
The injected turkey breast with the creole garlic was 10x better than the other one. So much flavor and so juicy and moist. The other breast wasn't bad but lacked that flavor punch. The ham was incredible. Lots of compliments went around on that. Incredibly stuffed after eating this feast and enjoying Easter with a little bit of extended family. Thanks for looking!
John
