- Aug 27, 2008
- 5,170
- 409
Hey everyone!!! Are you having a great smoke for the holiday today? Hope so, I started in the middle of the night so my monster ham & bird would be safe & sound today.
I decided to go all natural with the ham, being such fine eating with a reduced-salt cure, I figured why mess with a good thing...275*, a wet chamber, hickory smoke and about 12 hours later @ 160*, we had the ham for lunch. I could have pulled the ham @ 148* around 9 hours in, but we were'nt ready for lunch...I figured a wet chamber would keep it nice and moist, and it did. I'm not sure that I've ever double-smoked a cured/smoked ham before, but it sure didn't hurt this one by hitting it with more smoke...great flavor.
The turkey was thawing in my small fridge for over 5 days, and when I got home from work late lastnight (11:30 pm), it was still about 60% frozen. I wanted to do a brine cure with TQ for 24-36 hours, but other issues to attend to. I thought an injected brine/cure would be the way to go, until I found my bird was still frozen. I decided to split down the center so I could remove the giblets and get it finished thawed in salted water. A couple hours later, things were getting dicey for time so I just tossed 'em in under the ham without any treatment...naked as a bird...heh-heh. Well, maybe next T-Day my plans will come together for a nice long brine/cure, but this straight smoked bird was still very good...needed just a touch of salt, and the smoke was perfect. There was one large chunk about 2 hours old still in the smoke tray, so the bird got kissed for about 4 hours by the hickory.
About 9 hours for the ham, and 7 hours with the bird...drippings from the the ham are kissing the turkey halves nicely...nothing tastes quite like pork enhanced poultry:
The neck is underneath the bird...it'll go into gravy later tonight for the oven roasted bird with stuffing, mashed taters, veggies, pies...yeah, over 33lbs of bird today:
The neck after about 10 hours in, just above the water pan for a lower temp smoke and steaming, goes into a steamer for a fall of the bone treatment for chopping into the upcoming graving:
The larger of the two halves...no rub, injection, brine or basting (well, other than the ham drippings...LOL!!!):
Between 6 and 7 'oclock, you'll notice the little white (un-popped) button timer...I pulled these @ 167-169*...I'm not a big fan of dry poultry:
My Wife's stuffed bird is still in the "O" for dinner later, but my contribution for lunch, snacks, leftovers for ham & turkey sandwiches, ham & bean soup and turkey & rice soup wll last for days. I'll be freezing a bunch of it as well, I sure, so this smoke will last for months.
Smoke on, my friends, and HAPPY THANKSGIVING!!!
Eric
I decided to go all natural with the ham, being such fine eating with a reduced-salt cure, I figured why mess with a good thing...275*, a wet chamber, hickory smoke and about 12 hours later @ 160*, we had the ham for lunch. I could have pulled the ham @ 148* around 9 hours in, but we were'nt ready for lunch...I figured a wet chamber would keep it nice and moist, and it did. I'm not sure that I've ever double-smoked a cured/smoked ham before, but it sure didn't hurt this one by hitting it with more smoke...great flavor.
The turkey was thawing in my small fridge for over 5 days, and when I got home from work late lastnight (11:30 pm), it was still about 60% frozen. I wanted to do a brine cure with TQ for 24-36 hours, but other issues to attend to. I thought an injected brine/cure would be the way to go, until I found my bird was still frozen. I decided to split down the center so I could remove the giblets and get it finished thawed in salted water. A couple hours later, things were getting dicey for time so I just tossed 'em in under the ham without any treatment...naked as a bird...heh-heh. Well, maybe next T-Day my plans will come together for a nice long brine/cure, but this straight smoked bird was still very good...needed just a touch of salt, and the smoke was perfect. There was one large chunk about 2 hours old still in the smoke tray, so the bird got kissed for about 4 hours by the hickory.
About 9 hours for the ham, and 7 hours with the bird...drippings from the the ham are kissing the turkey halves nicely...nothing tastes quite like pork enhanced poultry:
The neck is underneath the bird...it'll go into gravy later tonight for the oven roasted bird with stuffing, mashed taters, veggies, pies...yeah, over 33lbs of bird today:
The neck after about 10 hours in, just above the water pan for a lower temp smoke and steaming, goes into a steamer for a fall of the bone treatment for chopping into the upcoming graving:
The larger of the two halves...no rub, injection, brine or basting (well, other than the ham drippings...LOL!!!):
Between 6 and 7 'oclock, you'll notice the little white (un-popped) button timer...I pulled these @ 167-169*...I'm not a big fan of dry poultry:
My Wife's stuffed bird is still in the "O" for dinner later, but my contribution for lunch, snacks, leftovers for ham & turkey sandwiches, ham & bean soup and turkey & rice soup wll last for days. I'll be freezing a bunch of it as well, I sure, so this smoke will last for months.
Smoke on, my friends, and HAPPY THANKSGIVING!!!
Eric
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