Smoked Ham, Roast Beef and Turkey with Q-View

Discussion in 'Pork' started by teeznuts, Oct 30, 2011.

  1. teeznuts

    teeznuts Master of the Pit

    This thread has alot going on so I hope it doesn't appear too much of a cluster.

    I was at a wedding last weekend that happened to be catered by a local Q-joint. Food wasn't bad, especially for wedding food. I was seated with some family that I hadn't seen in over 5 years and the topic of conversation turned to BBQ and smoked food due to the fact that everyone had Q on their plate. I made the mistake of talking about how much smoking I do and before I left I had gotten myself into a "put your money(or Q in this case) where your mouth is" I kept nothing from this smoke, all was given away [​IMG]

    I decided to wow em with ham, rare roast beef and turkey breast. I started with 2 "ready to cook" hams, 2 round tip roasts and 3 turkey half breasts. This was to be split between 2 families.

    Trimmed the hams and injected with maple syrup and rubbed the outside with maple syrup as well.


    Put the hams side by side in the MES and smoked with cherry and apple. Next I got the roasts ready. Rubbed with EVOO and Pappy's Prime Rib Rub. I had done a roast like this for myself the day before and absolutely loved it. This was the first time I made rare roast beef that I wouldn't be eating myself [​IMG]


    Added the roasts to the MES and got to prepping the turkey. I injected each with a mix of EVOO and Lawry's seasoning and coated the outside with the mix as well. It slipped my mind to take pics of the turkey prep. Threw the turkey back in the fridge til the roasts were done.

    Pulled the roasts at 139 and 140 since the people they were going to don't eat their beef as bloody as I do. As the beef came off, the turkey went on.


    Sliced up and split into 2 piles, 1 for each family.


    Meanwhile the hams finished at 152 and 153


    1 turkey finished a while before the other 2, probably due to psoition in the "hot spot". Pulled it and sliced it after a rest.


    The other 2 finished shortly after and met the same fate.


    Turkey was all sliced and divided 2 ways. Hams were delivered whole so no sliced pics. The food got rave reviews and I think I'm getting stuck doing the holiday meals for family gatherings. That's what I get for opening my big mouth.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I can see why they want you to do this again.

    Everything looks soooo delicious!
  3. Now that is a bunch of tasty looking food.

    I don't know if I would ever be able to co-ordinate myself into 

    doing that much food.

    Looks like an excellent job.

  4. teeznuts

    teeznuts Master of the Pit

    Honestly Pt it takes more effort to coordinate the Q-View. As long as you have a plan, know roughly how long each meat takes and several probe thermometers you can do anything.
  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Ain't That The Truth!

    Great Job Teez!!!

    How'd you like the Cherry/Apple Mix?

  6. teeznuts

    teeznuts Master of the Pit

    Cherry and Apple seem to be a ggod combo on other smokes I've done. Unfortunately I had to rely on feedback from the recipients since I gave it all away. Everyone loved it.
  7. tlcase

    tlcase Smoke Blower

    Nice lookin grub. Tell me you at least sampled a little of the two you sliced to make sure it was edible?
  8. teeznuts

    teeznuts Master of the Pit

    No I justed bagged em and delivered. If I had tried the beef I would've kept it for myself. I love my roast beef and it's hard to part with.
  9. grohl4pres

    grohl4pres Meat Mopper

    Yes that is the truth!  HA.
  10. grohl4pres

    grohl4pres Meat Mopper

    I take it they will not doubt your skills anymore.  The food looks great.  I am going to do a whole turkey and a ham for thanksgiving this year.  Great job.
  11. jimpam

    jimpam Smoke Blower

    I am wanting to smoke a ham - have a question -  why do you trim the ham first?  Thanks!
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Absolutely Great Job, Teez!!!   I for one am very proud of you!!!!!

    The whole time I'm scrolling down, and reading your post, I'm visualizing these people bowing & worshiping your smoking abilities!!!!


  13. teeznuts

    teeznuts Master of the Pit

    The ham is covered in a layer of skin and fat so i trim that off prior to smoking to allow better smoke penetration and to allow the maple syrup that I rub on to actually touch the meat. If I left the fat on prior to the smoke I would just end up trimming before eating anyway so I figure why not before the smoke.

    SmokinAl does this also but he places the fat on a rack above the ham so its drips down onto the ham as it melts from the heat. Seems like a good idea that I'll try next time.
  14. teeznuts

    teeznuts Master of the Pit

    Thanks Bear
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Exactly my thoughts too, including the plan of doing the fat like Al does next time!!!

  16. tom c

    tom c Smoking Fanatic

    Great looking smoke.
  17. jimpam

    jimpam Smoke Blower

    Thanks a bunch, that makes sense!
  18. slownlow

    slownlow Smoking Fanatic

    Nice Job.   Sorry you didn't get to taste any.   Looks great.
  19. kingkoch42

    kingkoch42 Smoke Blower

    Last edited: Dec 9, 2011
  20. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Gave it away!?!...Did the family at least provide the Meat or the Beer for the Smoke Session?...JJ

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