The skin wasn't edible. To rubbery. No one in my house like the skin anyway. If you want edible skin, pull it out of the smoker half way though and finish in the oven at a higher temp. The meat was delicious though.

Borkon for the win.....

You guys are killing me with the food posts. Christmas morning tradition is doughnuts....

I want roasted animal!

Well how about some ham then?

I have found a long soak in a salt brine will make the skin very good and crispy. I am not sure why yours didn't turn out...maybe just not quite enough circulation...???? That meat looks amazing though.



Dang it Jeff...that looks GOOD! I had to make a ham in the oven and taters in the Crock-Pot yesterday. I wasn't overly impressed with the hame, but the 8 young Airmen we fed sure gobbled it up. I can't wait to get back to my smoker!!!!

Have never tried smoking a turkey. Afraid I'll have to forego the brine soak, though as salt a no-no for wife's blood pressure....really causes it to spike.

I try to keep the pit @ 225*, no more than 250* for brisket and it takes about 5-6 hours to reach 140* center temp. Get nearly 1/4" smoke ring. Hard to keep down to 225* w/mesquite. Think that would work on a bird?

ETA: That ham DOES look scrumptious!

Regards,
hm

Lance, thanks for the update on the Turkey. My Smoked chicken skin turned ot the same way. But I cooked it slo as well. I am thinking that when cooking a bird while even smoking, you need the temps up to about 300 or so to come out crispy? But the Meat was definitely tasty. I use a propane Smoker.... I Like easy. Another thing that happens here where I live, the wind picks up so bad that the smoker won't stay lit. If I can get the 20 mins or so of smoke, I can finish it here in the house and it still tastes great.

Thanks guys! The ham was extra good.

I've never had any luck doing poultry low and slow either. It always turns out with a rubbery skin. I have the best luck doing whole chickens spatchcocked and smoked with a little apple wood at about 325-350 if I remember correctly.

I gotta do a couple more of these pretty soon!!

Slow and low with a bird isn't a problem so long as the internal temp reaches 140 within 4 hrs for health concerns.
Edible crunchy skin is another story. As I said before you can always smoke for a couple hours to get the smoke flavor and then finish in the oven if you want crunchy skin. I could care less about the skin. But a brine sure does make em juicy.

Your dang turkey looks so moist sliced up on the platter.
You could put the gravy folks out of business!

oh man. i smoked a ham this year for easter. nothing fancy, fairly generic ham - spiral sliced like yours. mixed honey with the brown sugar seasoning packet that came with it, and drizzled more honey on every 45 mins or so through the cooking process.

i want to say cook time was about 3 hours, and said cheap generic grocery isle ham turned out amazing. cooking temp was 225*F until i reached internal of 155*F.

i think i burned through most of a honey bear on that one, totally worth it!

P-One,
This one was a simple store ham too, and on sale for $1.59 per pound. We were rushed for time so we just used the glaze packet and it worked just fine! Next time you do one and want to add a little something, stir up a Tbsp or two of apricot preserves in the glaze.

Had some of the leftover this morning with scrambled eggs and homemade apple butter on toasted cinnamon/raisin bread.

I hate you guys (especially Jeff)....lol

I am at Bryce Canyon with the fam and just gorged myself on some VERY poor quality buffet....

Well that's a bummer about the food, but I bet the scenery more than made up for it!

good call, i'll have to give that a whirl on the next one. we just dont eat ham often, and now that we've smoked one i doubt we'll go back to normal cooking one.

i'll remember that for sure though!

She's going in captain!