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:
-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.
-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?
Edited by lsmoguy - 11/14/13 at 11:55am