What did you smoke on Turkey day? - need pics

Discussion in 'General Discussion' started by cmayna, Nov 26, 2015.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Maybe a few of us can contribute a couple pics of what we smoked for today's Thanksgiving meal.   Guess I better get my smoker going.  Will chime back in later with some pics of a ham I'm doing.
     
    Last edited: Nov 26, 2015
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I'm on a sore leg so I'm not sure if I want to tend the offset. But this is the #1 foodie holiday; Linda's daughter is bringing food so I should have something to give back. They don't have a smoker.

    They have a couple of kids of various ages, and I'm not sure they've ever tasted smoked chicken.
     
  3. Prime Rib for dinner today
    [ATTACHMENT=2433]image.jpeg (2,072k. jpeg file)[/ATTACHMENT]
     
  4. I did a small turkey breast. Just threw together a quick wet rub and towards the end threw a honey maple glaze on towards the end. Unfortunately I had to leave about a half hour before it was done for a stand-by for the fire department, so I didn't even get to try it yet, but my mom texted me saying it came out amazing.



     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    21 pounder

    13 pounder

    Now that Thanksgiving is over, it's time to start making sausages!
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Here's my contribution. Double smoking a 10# spiral cut, bone in ham.

    Getting ready to apply a thin coating of yellow mustard so Jeff's rub has something to stick to.
    [​IMG]

    All dusted up ready to go
    [​IMG]

    Got crazy and decided to try using my mailbox mod with a AMNPS inside loaded with apple pellets. Worked pretty good.
    [​IMG]

    Opened the box to glaze up the ham, 2 hours into the smoke. Smoked for 30 more minutes and then glazed again. Smoked another 45 minutes.
    [​IMG]

    Finished product. Wrapped it up in foil and then a few towels to keep it warm while we prepared the rest of the meal.
    [​IMG]

    [​IMG]




    Sent from my iPhone using Tapatalk
     
    Last edited: Nov 27, 2015
  7. I'm in the process right now as we needed to do it today for supper. I have a turkey breast, skinned and rubbed and a stuffed pork loin going on the pellet smoker, both 1st for me! Hope to be finished in about an hour.

    Here are the details on the loin: Just over 4 pounds, 3 small Granny Smith apples cooked with about 1/2 a can of pineapple chunks in butter with brown sugar, cinnamon, black pepper and garlic until the juice thickened. Strained the apple stuff and saved the butter/pineapple juice for mopping both the turkey and the loin, added a little BBQ sauce. Put the sweet potato casserole, dressing and green bean casserole on with the meat about 1/2 hour ago. Nice to have a big grill surface, this is the first time doing serious stuff on the pellet machine. I hope it all comes turns out, it sure looks good enough to eat. IT on the breast is right now 126.

    You might notice, I started out with my tube for additional smoke and all was fine until it caught on fire. Guess there was too much air flow near the back of the cc. Went to the tray and it is working perfect.









     
    Last edited: Nov 27, 2015
  8. smokin ts bbq

    smokin ts bbq Fire Starter



    Thanksgiving meal and lunch today. I think I did well for my first ever turkey.
     
  9. 3 Turkeys,    2 and then 1


     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Gary, that last picture reminds me of a girl I dated once... Big breasts and great big ol hips! :biggrin:
     
  11. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    Brisket and ABTs. There was a ham and a turkey around somewhere, but they were cooked in the oven, so not nearly as interesting. 


     
  12. freiesleben

    freiesleben Meat Mopper

    I smoked a 14 pound turkey :)


     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    And I notice the knees are held together!
     
  14. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    poultrybondage.com ?
     
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yep... Like I said, dated ONCE....
     
  16. Says website not available! Looks like we got some work to do
     
  17. Linda always does the turkey so I get to freelance for my SiL, son  and myself. Went out of the box this year and smoked 2 racks of lamb.


    Into Jeff's brine


    Lang heating up


    Rubbed with garlic,rosemary,salt,pepper,and lemon zest.


    Over once...


    About 135*


    Sliced.


    Turned out great.

    Teddy
     
  18. thatcho

    thatcho Meat Mopper

    This year i added pulled pork to the mix.



     
  19. mikewin

    mikewin Newbie

    16 pounder brined and cooked on the Rec Tec with cherry wood
     
  20. smokinadam

    smokinadam Smoking Fanatic

    7# breast I brined and then seasoned with little of everything except salt from the cupboard. Cooked on my weber kettle with a half of amps loaded with hickory pellets. Took little less than 3 hours and still got the future MIL talking about how good it was.
     
    mikewin likes this.

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