Smoked turkey and ham

[Kurt_Loup]

The turkey and ham just hit the smoker. I'm cooking at 245 until the internal temp of the turkey hits 165. I'm using cherry chips for the smoke. Last night, I injected the turkey with a mix of butter, Crystal hot sauce, Leah & Perrins, paprika, black pepper and garlic salt. The outside was covered with Slap Ya Momma. The ham was covered with the glaze rub that came with it.

http://i425.photobucket.com/albums/pp336/kurtloup/db6aca00.jpg

[who-yak]

What time do you want us all over? :smilegrin:

[tefishmaster]

Looks Good Kurt, Let us know how it turns out. I just got a electric smoker and have not yet tried it out. I'm not much of a cook but i'll fire it up this week. Happy Thanksgiving guys. :yes:

[Branch_Office]

Yep, after injecting mine with a rosemary garlic liquid I then rubbed the outside with a hickory garlic rub and then put on the smoker with some apple and hickory wood chips. Got it going at 235 for about 7 hours ....will let you know!

[Musicdoc]

Trying the "grease-less fryer" this time. Will let you know how it turns out.

[Branch_Office]

Thanks Kevin...let me know how that works and you like it....curious!

[Kurt_Loup]

Almost done. It needs to come up another 8 degrees.

http://i425.photobucket.com/albums/pp336/kurtloup/b16ad11e.jpg

[Branch_Office]

Kurt, is that a green egg?

[Kurt_Loup]

It is a Grill Dome, a competitor to BGE. www.grilldome.com It has thicker ceramic and stainless hardware vs. BGE. I think it is also a little cheaper than a BGE. I bought it in Denham Springs. From what I have read, all of the leading ceramic smokers, Grill Dome, Komado Joe, BGE and Primo work well. The smoker is one of my better purchases. I use it just about every week.

[Kurt_Loup]

All done. Time to eat.

http://i425.photobucket.com/albums/pp336/kurtloup/26fed9ee.jpg

[snake doctor]

Kurt, you are the club's version of a combination of Martha Stewart and Bob Vila. Excellent as usual!

[Kurt_Loup]

Thanks

[Red Slayer]

He smoked this in the masterbuilt electric with apple wood. http://img.tapatalk.com/4b42e39e-9549-d864.jpg. My son's turkey he smoked today


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I am here: http://maps.google.com/maps?ll=35.139721,-90.202859

[Musicdoc]

Gotta give props to the greaseless fryer. My first one ever came out great. Zero cost for oil, much easier cleanup too.

[Kurt_Loup]

Redslayer, does the turkey have a glaze on it or did he baste it with something? Looks good.

[brian22]

Gotta give props to the greaseless fryer. My first one ever came out great. Zero cost for oil, much easier cleanup too.

Was your skin nice and brown all the way around? I got one to try this year too after frying 5 years straight, but my skin wasn't brown all over like I'd hoped when the bird hit 165. Otherwise, +1, it was extremely juicy and tasty. Brined it for 24 hrs previous as well. FWIW, I got the electric Butterball version, was torn between that and the charbroil propane. You can do roasts, ribs, chickens, and steaks in it too! Even saw a recipe for fish in there, but I dunno how that would work out...

[brian22]

Awesome as always, Kurt, thanks for sharing.

[OlDog]

Ummmm....Ummmm, Gooooooood Cracker.
For you unfamiliar with classic TV, that's from an old Andy Griffith commercial.
If your interested: http://www.youtube.com/watch?v=GyKvMDYeQmo

[Red Slayer]

He basted with the juice in the pan, the water pan contained apple juice, water and lemon juice plus the turkey drippings.