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Thread: Lunchtime

  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Default Lunchtime

    Smoked boneless turkey and ham for lunches this week. Sliced up after smoking.




    Sure beats store bought..

  2. #2
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    152

    Default

    Sodaking27, Hello,
    Thanks for all your great smokin pics!
    Tell us what rub, wood, time and temp you used for this ham and turkey.
    Do I see mustard on your turkey?
    Thanks,

  3. #3
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Default

    Quote Originally Posted by admin View Post
    Sodaking27, Hello,
    Thanks for all your great smokin pics!
    Tell us what rub, wood, time and temp you used for this ham and turkey.
    Do I see mustard on your turkey?
    Thanks,
    You are correct, there's mustard on the turkey and ham. I rubbed a thin coat of yellow mustard on both before applying the rub. I find the mustard helps keep the rub on and you never taste it in the final results. I used the dizzy dust rub on the ham and used a locally made rub on the turkey. Loaded the smoker box with a couple ounces of apple chips. Set the temp on 240 and let it go until the internal temp of the ham reached 160 and the turkey 165. Wrapped each in foil, then a towel and placed in a cooler to rest for 90 minutes before slicing.

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