I put these on at 7:00 this morning.
20 pounds total.

Nothing but goodness right there!

....but......


I am more of a breast man myself...

wow... both look amazing.

Mighty fine breasts there Lazerus!!!


Y'all reckon I burnt this one up??
Maybe 13 hours was too long?

Second one just came off.
Looks like I burnt both of them.

Yeah probly burnt them up I guess.
Dang bone fell out.

Nothing wrong with burnt , need a lil crust.

Does this count?

I can't wait to get back home and fire up the smoker again. Them look mighty fine, Jeff. Think you can get an APO box of it over here?

Yes, that counts!

amen!

and yours turned out looking mighty fine too, nothing wrong with some 'bark' on the outside! i've always said its kind of like smoked brisket, the bark is often the best part!

Thanks P-One!
Yep I was just kidding about burning them. The bark is where all the good flavoring is, and it gets all mixed in as it's pulled.
It starts out with a good rub, and then a half-dozen chunks of soaked hickory smoke like crazy for the first couple hours or so. I keep it sprayed with apple juice every hour or so for the last half of the cook to keep it moist.
Both of these turned out great. One is on the way to MO with family right now, and the other one will be here for family the next couple days before Christmas.
I'm gonna glaze and smoke a big spiral-cut ham on the cooker Christmas morning.

if you havent messed with one yet - i strongly suggest you give one of these a try
https://www.amazenproducts.com/category_s/12.htm



you load em up with hardwood pellets, light one end, and get 8-12 hours of smoke out of them. then all you gotta do is fire tend.

i got mine originally for my electric smoker, but when i got my offset barrel smoker it worked exceptional in there too. Takes the whole process down to just fire tending then and not worrying about running out of smoke, especailly on long cooks.

i did find the pellets a bit tough to light, but propane torch = win

when i want extra smoke, i light both ends. however fair note - if you have to refresh part way through the process, dump the hots out before refilling, or the whole thing will light up at once and burn out in 45 mins or so lol

some salmon i did this fall, blended pellets and apple charcoal in the fire box. totally worth the extra time and effort over the electric!

Roger that. Can smell the mesquite smoke now!







Regards,
hm

Oh man!!!

I had one of them for a while. It worked quite well. Now I have a Traeger. Yeah, it is cheating if you ask the traditionalists...but I sure like it!

traditional means nothing to me, i'm a results guy If the end result is delicious, i dont care if its from coal, blocks, chips, or pellets.

those traeger's look pretty [beeep] nice, but i scored such a deal on my offset that i couldnt say no. Char-Broil 48" with 16" offset box (i think anyway, maybe 14") for $40 on the clearance rack at walmart was hard to say no to.

If it weren't for the pricing I get for selling Traegers, I don't know if i would have one. But I am very glad I do have it. I've done everything from cheese to ribs, brisket to ham, turkeys and we make pizza and cookies on the thing...they're an awesome contraption.

No such thing as "burnt"....thats just hard core flavor right there.

Yes it sure it is.
It all gets pulled and/or chopped and mixed right back in with the rest.
We took one to my in-laws this evening with 3 home-made sauces and a bottle of Ray's and fed a whole bunch of folks, and still have a bunch left!

I'm having a boston butt for Christmas dinner myself.
Cooked a couple about 2 months ago and froze one. Just put it in the crock pot for a few hours and it is as good as fresh. Here in the East we like a vinegar based sauce. Uncle Yammys' is my favorite.
Just add buns and cole slaw and we're good.

I like the whole package. Breasts, thighs, and legs as well as butts.

Man I think that is the prettiest skin I've ever seen on a roasted bird.
Just perfect!

6hrs of cherry and pecan smoke in a Bradley. Should be good eats tomorrow.

If it's half as good as it looks it'll make a rabbit hug a hound!!
Take some pictures tomorrow when you carve it if you can.

Gotta try that, Crapshoot. What temp?

Regards,
hm

Yep, two of the home-made sauces I took were vinegar based and one was a mustard based sauce.
Did a double batch of cole slaw too!



The butt was finished up this afternoon. Gonna smoke up and glaze a spiral-cut ham tomorrow morning for Christmas dinner.

240-250. Internal temp 165breast 175leg.
Rubbed the outside with olive oil and seasoned with larue dillo rub. Injected the bird with melted butter seasoned with garlic and tony chachere's Creole seasoning.

the was a "butt-guy" here but he dissapeared after Trump won

Also brined it for 24 hours. 1 gal water,1 cup salt, 1 cup sugar, 1 bunch fresh sage/thyme/rosemary, and a tablespoon of whole peppercorns.

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!

Man that's gonna look nice this evening!
Don't forget pictures!

Nothing fancy.

Plenty fancy right there!!

I used apple cider vinegar and orange/mango juice for an injection.
Turned out pretty good. I prefer the sweet heat sauce, the wife like just sweet. Since there's only the 2 of us, we'll be eating on this a while.

That's the best part of a butt or ham cook-
You get so much good food for the time you have invested. You can feed a bunch of folks for a day or so, or you can feed a couple of folks for a couple of days and then bag and freeze the rest of it.

Made 15 bean soup with the ham bone from Christmas. Chicken stock, HamBeen brand 15 bean mix (Cajun recipe), diced onion and garlic. 5 hours on the slow cooker and it's done. Amazing!

Man that sounds great!
I bet it fed a bunch of folks too!

15 Beans.. Dang I'd starve eating that !

This is the stuff. It and the provided seasonings were great!

http://www.hurstbeans.com/products/2/cajun-15-bean-soup

Huh.. Never heard of it. I'll have to try some.