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Getting ready for my X-mas smoke.

9 lb. Turkey breast
11.6 lb. Bone-in ham

This will be my first "Big" smoke for 19 people (13 adults and 6 kids). I've been reading a ton of post over the last week and think I'm ready to give it a go. If all goes wrong, there is a pizza place less than a mile from the house.

I need some help. Dinner is at 2:00 p.m. I will brine the bird the day before and apply the rub to the ham on the morning of the smoke (12/26).

A couple questions.......
1. What time should I start the turkey in? Ham?
2. What is a good smoking temp for both?