Another Turkey Thread

[banderson7474]

So I'm happy to come in here and see all the people talking turkey! Instead of smoking a full turkey, I'm just doing bone in breasts. I'm also going to try Jeff's "Rum Injected Double Smoked Ham"

My turkey went into a brine yesterday evening. I plan on smoking them tomorrow around 275-300 until I see about 160-161 and then I'm going to pull it and wrap and put in cooler with towels. I'm also planning on wrapping before I get to temp and dump a jar of sauce on it. I've personally never have done this but my friend has done two turkeys like this and they came out great. I can't remember the name of the sauce Carolina sticky fingers something?

I've never smoked a ham especially since it's already cooked but I guess basically I'm just warming it up and putting a little more smoke on there. If anyone has any tips, much appreciated.

Pics to follow once I get up and running tomorrow.

 

[Jeff Wright]

Look under Bearcarvers step by steps. He did a pretty good write-up on cooking a spiral ham, as I recall. Looked great.

 

[tallbm]

Poultry skin comes out edible or maybe even crispy if you can go around 325F cooking/smoking temp. Go under 300F and you will likely get leathery skin.
As for dumping sauce on it and all of that, whatever works for flavor just know that if you are shooting for crispy skin you won't get it that way BUT as long as you cooked the bird at a high enough temp the skin should be edible rather than leather.

Best of luck! :)

 

[chef jimmyj]

160-161 is too high if you smoke at 275+ and immediately wrap an cooler. That surface is 290° or more. An hour in the cooler the breast IT will be in excess of 170 degrees and likely be textually dry and stringy.
At your temp and long insulated rest, an IT of 150 will finish in the 160's, be Safe and not dried out or get over cooked.
No matter what you cook at, wrapping and coolering will result in soft skin. If you are going to Sauce and Wrap, have the skin as the Pit Masters Treat and let the meat have full contact with the sauce...JJ

 

[banderson7474]

Good call. I dont care about turkey skin especially bc im saucing. I never thought about pulling at 150. Have u tested that method?

 

[banderson7474]

Do you guys think i should wait to make the rum sauce for ham until tom bc it will harden up in the fridge?

 

[chef jimmyj]

Good call. I dont care about turkey skin especially bc im saucing. I never thought about pulling at 150. Have u tested that method?

With every piece of meat is have ever cooked at temps above 250. I always pull 10°F lower than my desired finished IT and let Carryover finish the cook. At lower temps 5° low is usually all you need...JJ

 

[banderson7474]

Thanks bc i feel like im gonna finish way before eating time around 5. I think i will try your method

 

[chef jimmyj]

In the event you have to reheat, pulling low will give some wiggle room and you won't overcook the meat...JJ