This year(well every year really) we hosted Thanksgiving at my home. Only difference is we were expecting a lot more people this year. Started to plan this cook well in advance and schedule everything best I could. The day before Thanksgiving I setup a couple folding tables in my garage and decided to do all of the prep work out there...closer to the beer fridge too! This took place over a 24 hours period so if I get anything in the wrong order sorry!
Here is the spread. 1 16lb choice packer brisket, a 10 pound ham, and 4 12 pound butterball turkeys.
Got the turkeys in Tip's slaughterhouse brine. The 4th one went in too just didn't get a picture of it for some reason.
Brisket trimmed(in a hurry as you can tell) and ready for some smoke. Seasoned with Miners Mix XXX garlic. First time using it but wont be the last.
Brisket sitting at 160 ready for some butcher paper. Got a pan of smoked mac and cheese in the bottom.
The two turkeys that were going to get smoked came out of the brine, got spatched, seasoned, and into the fridge for the night
Kerrrygold butter and seasoning under the skin too.
Did Jeff's maple double smoke ham that's been riding on the carousel.
Pulled the two birds that were getting fried out of the brine and coated in low salt Cajun seasoning.
Happy Thanksgiving everyone! Got 3 of my cookers setup in my driveway going at once!
Smoked birds looking good.
Brisket probed tender at 203 and going into the cooler for a nap. Loving the butcher paper.
Friend birds smelling good.
Smoked birds getting close. Got to use my new inkbird instant read for the first time.
Smoked birds are out.
Ham has been in about 4 hours and glazed plenty. Pulled at 135.
Fried birds are done.
After the brisket took a nap got it sliced up. This thing was tender, juicy, and delicious. One of my best yet.
Things got a little crazy at this point trying to carve 4 turkeys and feed 25 people so didn't get any pictures of the sliced birds but you can imagine how they looked. They were juicy and perfectly done. Really enjoy using tips slaughterhouse brine. Jeff's ham was nothing short of amazing. Wish I had gotten more pics of the finished products and the sides but all was delicious and everyone left full. Long 24 hours of prepping and cooking but had a great time. Thanks for looking!
John
Here is the spread. 1 16lb choice packer brisket, a 10 pound ham, and 4 12 pound butterball turkeys.
Got the turkeys in Tip's slaughterhouse brine. The 4th one went in too just didn't get a picture of it for some reason.
Brisket trimmed(in a hurry as you can tell) and ready for some smoke. Seasoned with Miners Mix XXX garlic. First time using it but wont be the last.
Brisket sitting at 160 ready for some butcher paper. Got a pan of smoked mac and cheese in the bottom.
The two turkeys that were going to get smoked came out of the brine, got spatched, seasoned, and into the fridge for the night
Kerrrygold butter and seasoning under the skin too.
Did Jeff's maple double smoke ham that's been riding on the carousel.
Pulled the two birds that were getting fried out of the brine and coated in low salt Cajun seasoning.
Happy Thanksgiving everyone! Got 3 of my cookers setup in my driveway going at once!
Smoked birds looking good.
Brisket probed tender at 203 and going into the cooler for a nap. Loving the butcher paper.
Friend birds smelling good.
Smoked birds getting close. Got to use my new inkbird instant read for the first time.
Smoked birds are out.
Ham has been in about 4 hours and glazed plenty. Pulled at 135.
Fried birds are done.
After the brisket took a nap got it sliced up. This thing was tender, juicy, and delicious. One of my best yet.
Things got a little crazy at this point trying to carve 4 turkeys and feed 25 people so didn't get any pictures of the sliced birds but you can imagine how they looked. They were juicy and perfectly done. Really enjoy using tips slaughterhouse brine. Jeff's ham was nothing short of amazing. Wish I had gotten more pics of the finished products and the sides but all was delicious and everyone left full. Long 24 hours of prepping and cooking but had a great time. Thanks for looking!
John
