Mike Coffman
TVWBB Olympian
Getting the Performer, the OTG and the WSM up to temperature. Windy and 42 degrees out.
12 pound turkey brined using the Apple Brine recipe modified to add some fresh herbs to the brine.
Cavity filled with goodies, oiled with EEOO and seasoned with Savory.
9 pound ham coated with honey mustard and John Henry’s Pecan rub.
Ham onto the Performer using the Smokenator with Kingsford and a few chunks of pecan.
3 pound turkey breast. Brined for 5 hours in Cajun spices. Rolled in melted butter and then seasoned
with Killer Hogs BBQ rub. This will be for a quick meal during the week and lunches.
Turkey breast onto the OTG with a water pan, Kingsford Charcoal and a chunk of pecan wood.
Turkey onto the WSM with my ring filled with Royal Oak Lump and a partial chimney of lit Kingsford
Charcoal. Apple wood for the smoke.
Turkey and the ham got done basically at the same time. I low and slowed the ham until it reached
an internal of 120 (since it was already pre-cooked and sliced). I was able to maintain temperatures
between 325 and 350 for 3 ½ hours when the turkey was done. 165 in the breast and 170 in the thighs.
I did put an ice pack on the breast for 45 minutes prior to putting it on the smoker.
Turkey breast is done. No pictures but after the 1[SUP]st[/SUP] hour in the pan, I removed it so it would get
some color and crisp up.
Plated on our finest “china” with green bean casserole, stuffing, sweet potato casserole and a
roll (on the small plate).
Delicious meal! This has to be the best turkey and ham I have done. Both were extremely juicy,
especially the turkey white meat which tends to dry out if overcooked a bit. Now this old man is
ready to take his normal “holiday nap”!
Happy Thanksgiving Everyone and thanks for looking!
12 pound turkey brined using the Apple Brine recipe modified to add some fresh herbs to the brine.
Cavity filled with goodies, oiled with EEOO and seasoned with Savory.
9 pound ham coated with honey mustard and John Henry’s Pecan rub.
Ham onto the Performer using the Smokenator with Kingsford and a few chunks of pecan.
3 pound turkey breast. Brined for 5 hours in Cajun spices. Rolled in melted butter and then seasoned
with Killer Hogs BBQ rub. This will be for a quick meal during the week and lunches.
Turkey breast onto the OTG with a water pan, Kingsford Charcoal and a chunk of pecan wood.
Turkey onto the WSM with my ring filled with Royal Oak Lump and a partial chimney of lit Kingsford
Charcoal. Apple wood for the smoke.
Turkey and the ham got done basically at the same time. I low and slowed the ham until it reached
an internal of 120 (since it was already pre-cooked and sliced). I was able to maintain temperatures
between 325 and 350 for 3 ½ hours when the turkey was done. 165 in the breast and 170 in the thighs.
I did put an ice pack on the breast for 45 minutes prior to putting it on the smoker.
Turkey breast is done. No pictures but after the 1[SUP]st[/SUP] hour in the pan, I removed it so it would get
some color and crisp up.
Plated on our finest “china” with green bean casserole, stuffing, sweet potato casserole and a
roll (on the small plate).
Delicious meal! This has to be the best turkey and ham I have done. Both were extremely juicy,
especially the turkey white meat which tends to dry out if overcooked a bit. Now this old man is
ready to take his normal “holiday nap”!
Happy Thanksgiving Everyone and thanks for looking!
