Here are a couple of pictures from this past weekends cook.
I did 2 pork roasts and a Turkey. My wife and I are having Thanksgiving with our youngest son and his future bride this year and he has asked that I smoke a Ham this year, his soon to be mother in law is making the turkey.
So I decided to made a small turkey this weekend for me and my Better Half. I rubbed the turkey down with EVOO and rubbed it with my all purpose barbeque rub. I stuffed with a cut up apple and and onion. I used cherry wood cooked it low (230) for the first 3 hours then I cranked it up to 300 to finish it. While it was smoking I basted it with some butter and chardonnay. After it was done I let it sit for a while then I sliced it and put the whole thing in a dish and poured a mixture of Honey, Butter and some more chardonnay over the top and let it sit in a warm oven untill it was time to eat.
I tried something different with the pork roasts, I cooked them like I would a Butt or Shoulder and cooked them to 190, Next time I don't think I will take it as high, maybe just to 160 and just slice it instead of pulling the meat. The pork ended up a little dry but not to bad, I sauced it with some apple cider vinegar and sprinkled it with some more rub. I put that all away in food savor bags so I could have some sammies when I want to.
I did 2 pork roasts and a Turkey. My wife and I are having Thanksgiving with our youngest son and his future bride this year and he has asked that I smoke a Ham this year, his soon to be mother in law is making the turkey.
So I decided to made a small turkey this weekend for me and my Better Half. I rubbed the turkey down with EVOO and rubbed it with my all purpose barbeque rub. I stuffed with a cut up apple and and onion. I used cherry wood cooked it low (230) for the first 3 hours then I cranked it up to 300 to finish it. While it was smoking I basted it with some butter and chardonnay. After it was done I let it sit for a while then I sliced it and put the whole thing in a dish and poured a mixture of Honey, Butter and some more chardonnay over the top and let it sit in a warm oven untill it was time to eat.
I tried something different with the pork roasts, I cooked them like I would a Butt or Shoulder and cooked them to 190, Next time I don't think I will take it as high, maybe just to 160 and just slice it instead of pulling the meat. The pork ended up a little dry but not to bad, I sauced it with some apple cider vinegar and sprinkled it with some more rub. I put that all away in food savor bags so I could have some sammies when I want to.
