Sorry it took me so long guys... yesterday was a long day. Got home after 7:00 and crashed!
It turned out great. I'm sharing the two pictures I managed to get trying to hit my turn in time... THAT is the only thing that blows on these company gigs... when you have 200+ folks waiting for chow, the "when it's done it's done" thing just doesn't translate!
Here are two of the turkeys... I don't know if I'm sold on the brine thingy... one of the legs fell off before it make it to work!
The first string of vultures..
WOW I can't believe that I haven't gotten on the brine wagon until today... HUGE diffence that I will be using on all poultry in the future. Was also my time using Cherry... finally had some that had cured long enough to use, and I was impressed - both with the color and the taste. Definitely a good combo and some of the best turkey I've smoked. Trying too many new things to narrow it down... probably just got lucky!!
Dear Mr. BearCarver:
Turkeys: I smoked these at 300* and they were ready in 3.5 hours . Internal temp in the breast was 167* on the biggest one when I pulled and panned them. All of them were right at 12#'s, and were plain o'l raw turkeys. "The cooler is your friend" couldn't have been more true than for me yesterday, so thaks to all of you out there who have mentioned this before. I panned, foiled, wrapped in a towel and coolered these babies at 8:00. They were still uncomfortably hot to carve at 11:30.
Hams: I used pre-cooked, spiral cut hams from Kroger, and the basic mustard/rib rub process that Jeff has described. I have had good results on this in the past, so I haven't played around too much with a different process. I didn't do them with the turkeys because of the high heat I was using for the the turkeys. I figured it would just render the fat, and with the fat would go the rub! In the past, I've placed them on the grate for 2 hours at 225-250, then panned, foiled, and just shut off my smoker to let them mellow through. These hams should have gone in a little sooner, they were totally warm throughout, but I didn't get the good carmelization on the rub I would have liked... but with the turkeys resting peacefully, the kids at school and mamma in the house... I simply lost a little time in there some where...
This was all for our company Thanksgiving pot luck - the one big shaa-bang we do for staff.
Thanks for checking out my post~!