Turkey Breast & Ham?


 
J

Jerry Pollard

TVWBB Super Fan
Cooking my first turkey on wsm. Got a butterball whole breast self-basting (i guess)
it reads injected with up to.
Planning to do a ham also. How would this work on the kettle? Which ham is best to cook on the kettle and need some help on this. Never did a ham except in the oven!
Or, could i do both at the same time on the wsm?
Kind of a newbie on holiday cooks. I've done a lot of good butts on the wsm since May.

WSM
22.5 OTG
 
Jerry,

What kind of ham are you thinking of; fully cooked or ready to cook? The fully cooked hams only need reheating to about 140 and thus don't take very much time. The ready to cook need to be brought up to about 160. The time for that depends on size and temp. This link has a very good explanation of the process. In this example, Chris cooks his for about 5 hours at an average temp of about 322.
The turkey breast I'm assuming is bone-in. It will take less time and needs to come up to about 160-165. I would think you can cook both on the wsm at a single temp. You'll need to start the ham 1st as it will take longer. You probably can get away with cooking the ham at a higher temp, say 340, which will produce a cripier skin on your turkey. This link will help with the turkey breast.
I think the easiest way to configure the wsm is to cook the ham below, <span class="ev_code_RED">BUT</span> later on when you put the turkey on, make sure it is in a foil or metal pan. You don't want the raw turkey juices dripping down on the ham. The other way to do it is keep the ham up top, lift it along with the grate off while you place the turkey on the lower level (a little more work).
 
Thanks Paul
The pre-cooked ham sounds good. Thanks again for the info. It is a whole bone-in breast.
I'll use the links for help.
Jerry P
 
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