Wampus's Thanksgiving Day Smoked Ham and Turkey FEAST

Wampus · 11-25-2011, 09:10 AM

12 lb Norbest turkey, 9.5% enhanced.
Thawed in the fridge over about 5 days.
Brined for 24 hours in:

2 gallons water
2 Cups salt
1 Cup dark brown sugar
1 palmful of whole peppercorns
Juice of 2 lemons
1 good long squeeze of honey (I'd guess about 1/2 cup)

T-Day morning, I made up a herb/carlic/citrus butter with

2 sticks melted butter
Juice of 2 oranges
1 whole package of fresh thyme, finely chopped
1 whole package of fresh rosemary, finely chopped
1 whole bud of garlic, minced and made into a paste

Rubbed the herb butter all over the bird, especially under the skin, in the cavity, etc.

Put about a clove's worth of garlic and a couple of TBS herbs into the turkey cannon with some AJ. Mounted the turkey and trussed it up:

Then onto the ham.....

About a 10 lb shank portion ham from the hog that my brother and I went in on this spring. Scored the fat and rubbed it down with SM Sweet & Spicy:

The set up:

The ham went on the ECB, loaded with lump, pecan and oak. No water in the bowl and ham on the top grate.

The turkey went on the UDS, rollin with 1 chunk each of cherry and pecan. 1 quart of homemade smoked chicken stock went into the pan to help catch drippings.

Started the turkey cookin at 325 & let the drum crawl up to about 400. I was having a bit of trouble with getting the ECB up as high, so I had to do a little charcoal maintenance. After that, it was finally boogyin along, but 2 hours in, the turkey was about 20 degrees ahead of the ham, so I choked the intakes down on the UDS and dropped cook temp down to about 250 for the next 1-1.5 hours.

At about 3.5 hours in, opened all intakes on the turkey (UDS) and let it crank back up to around 400.

Made up a mustard/whiskey glaze for the ham and glazed it for the last 1/2 hour of the cook. The glaze recipe was:

1 1/4 Cup dark brown sugar
1/4 Cup dijon mustard
1/4 Tsp ground clove
1/4 Tsp ground cinnamon
1/4 Tsp ground nutmeg
1/8 Tsp ground allspice
2 TBS Whiskey

The turkey drippings were the base for the giblet gravy.

Probably the purtiest bird I've smoked yet. Color was perfect!

And the ham:

Carved:

The rest of the menu was our typical family Thanksgiving menu (in order of appearance):

Shrimp Cocktail (ME)
Cheeseball (My son made this!)
Pumpkin Fluff (Mom)
Cream Cheese mashed potatoes (ME)
Pork sausage bread stuffing (Mrs. Wampus)
Sweet potatoes (MIL)
Green bean casserole (Brother/SIL)
Broccoli cheese casserole (Brother/SIL)
Homemade applesauce (ME)
Roasted carrots (Mom)
Macaroni & Cheese (MIL)
Cranberry Salad (Mom)
Biscuits (Mrs. Wampus)
Homemade turkey giblet gravy (Mom put this together)
Homemade Pumpkin Cream Pie (SIL)
Homemade Deep Dish Apple Pie (ME)
Homemade Pumpkin Pie (Mom)

Here's some of the sides:

One of my favorite things is to have lots of people around our table(s) enjoying the food! Everyone loved it!

I hope you all had as great a day as I did!

Thanks for lookin!

Boshizzle · 11-25-2011, 09:15 AM

Nice cookin and looks like everyone had a great time.

Midnight Smoke · 11-25-2011, 09:20 AM

That is a pretty bird! Everything just looks great!

JMSetzler · 11-25-2011, 09:33 AM

Wampus, looks like a great spread for the family! I have been envying all the fantastic Thanksgiving day meals posted on here yesterday and today. I ate dry turkey and wet stuffing in the hospital cafeteria as I worked all day yesterday!

smokingj · 11-25-2011, 09:59 AM

very nice. job well done.

Ron_L · 11-25-2011, 10:03 AM

That's a lot of food! Great job!

Sunra · 11-25-2011, 10:11 AM

Everything looks great and everyone is enjoying!

Sent from my Transformer TF101 using Tapatalk

tish · 11-25-2011, 10:25 AM

Looks like a fantastic family effort! Love when everyone pitches in to help. Great looking spread!!

landarc · 11-25-2011, 10:51 AM

Very nice, good cooking Wamp

gtr · 11-25-2011, 11:47 AM

You guys are not farking around! Looks fantastic.

Was the ham a fresh ham or had it been cured/smoked previous to the cook yesterday? I've been wanting to cure/smoke a fresh ham - been doing the double smoked thing for a while.

BigBobBQ · 11-25-2011, 12:20 PM

wow that looks spectacular and looks like the family was enjoying every bite, great job!

Wampus · 11-25-2011, 12:24 PM

THANKS ALL!

Quote:

Originally Posted by gtr

Was the ham a fresh ham or had it been cured/smoked previous to the cook yesterday? I've been wanting to cure/smoke a fresh ham - been doing the double smoked thing for a while.

It was a fresh ham when the hog was slaughtered this spring, but I went ahead and paid the butcher to cold smoke it before I picked it up. I probably should have just done it myself, but chickened out for some reason.

I do have a fresh whole ham (butt and shank portion together) in the freezer that I've had for some time.

That one, though, was already smoked. Still turned out pretty good!

big brother smoke · 11-25-2011, 12:36 PM

Nice groceries, Brother everything look Simply Marvelous!

Al Czervik · 11-25-2011, 12:42 PM

Bravo Wampus!!!

Looks like a fantastic feast with a wonderful family and good times were had by all. Thanks for sharing the pics and going into the all the details!

Moose · 11-25-2011, 01:44 PM

What a superb looking feast!

11-25-2011, 09:10 AM	#1
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Wampus's Thanksgiving Day Smoked Ham and Turkey FEAST 12 lb Norbest turkey, 9.5% enhanced. Thawed in the fridge over about 5 days. Brined for 24 hours in: 2 gallons water 2 Cups salt 1 Cup dark brown sugar 1 palmful of whole peppercorns Juice of 2 lemons 1 good long squeeze of honey (I'd guess about 1/2 cup) T-Day morning, I made up a herb/carlic/citrus butter with 2 sticks melted butter Juice of 2 oranges 1 whole package of fresh thyme, finely chopped 1 whole package of fresh rosemary, finely chopped 1 whole bud of garlic, minced and made into a paste Rubbed the herb butter all over the bird, especially under the skin, in the cavity, etc. Put about a clove's worth of garlic and a couple of TBS herbs into the turkey cannon with some AJ. Mounted the turkey and trussed it up: Then onto the ham..... About a 10 lb shank portion ham from the hog that my brother and I went in on this spring. Scored the fat and rubbed it down with SM Sweet & Spicy: The set up: The ham went on the ECB, loaded with lump, pecan and oak. No water in the bowl and ham on the top grate. The turkey went on the UDS, rollin with 1 chunk each of cherry and pecan. 1 quart of homemade smoked chicken stock went into the pan to help catch drippings. Started the turkey cookin at 325 & let the drum crawl up to about 400. I was having a bit of trouble with getting the ECB up as high, so I had to do a little charcoal maintenance. After that, it was finally boogyin along, but 2 hours in, the turkey was about 20 degrees ahead of the ham, so I choked the intakes down on the UDS and dropped cook temp down to about 250 for the next 1-1.5 hours. At about 3.5 hours in, opened all intakes on the turkey (UDS) and let it crank back up to around 400. Made up a mustard/whiskey glaze for the ham and glazed it for the last 1/2 hour of the cook. The glaze recipe was: 1 1/4 Cup dark brown sugar 1/4 Cup dijon mustard 1/4 Tsp ground clove 1/4 Tsp ground cinnamon 1/4 Tsp ground nutmeg 1/8 Tsp ground allspice 2 TBS Whiskey The turkey drippings were the base for the giblet gravy. Probably the purtiest bird I've smoked yet. Color was perfect! And the ham: Carved: The rest of the menu was our typical family Thanksgiving menu (in order of appearance): Shrimp Cocktail (ME) Cheeseball (My son made this!) Pumpkin Fluff (Mom) Cream Cheese mashed potatoes (ME) Pork sausage bread stuffing (Mrs. Wampus) Sweet potatoes (MIL) Green bean casserole (Brother/SIL) Broccoli cheese casserole (Brother/SIL) Homemade applesauce (ME) Roasted carrots (Mom) Macaroni & Cheese (MIL) Cranberry Salad (Mom) Biscuits (Mrs. Wampus) Homemade turkey giblet gravy (Mom put this together) Homemade Pumpkin Cream Pie (SIL) Homemade Deep Dish Apple Pie (ME) Homemade Pumpkin Pie (Mom) Here's some of the sides: One of my favorite things is to have lots of people around our table(s) enjoying the food! Everyone loved it! I hope you all had as great a day as I did! Thanks for lookin! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

11-25-2011, 09:15 AM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Nice cookin and looks like everyone had a great time. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

11-25-2011, 09:20 AM	#3
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	That is a pretty bird! Everything just looks great! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-25-2011, 09:33 AM	#4
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Name/Nickname : John	Wampus, looks like a great spread for the family! I have been envying all the fantastic Thanksgiving day meals posted on here yesterday and today. I ate dry turkey and wet stuffing in the hospital cafeteria as I worked all day yesterday! __________________ [URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL]

11-25-2011, 09:59 AM	#5
smokingj Full Fledged Farker Join Date: 09-29-11 Location: Alexandria VA	very nice. job well done. __________________ ~Jimmy~ 18.5 redhead, UDS, Smokey Joe, Smokey Joe Smoker

11-25-2011, 10:03 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	That's a lot of food! Great job! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

11-25-2011, 10:11 AM	#7
Sunra is one Smokin' Farker Join Date: 06-10-09 Location: New York, NY	Everything looks great and everyone is enjoying! Sent from my Transformer TF101 using Tapatalk __________________ Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520

11-25-2011, 10:25 AM	#8
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Looks like a fantastic family effort! Love when everyone pitches in to help. Great looking spread!! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-25-2011, 10:51 AM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Very nice, good cooking Wamp __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-25-2011, 11:47 AM	#10
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	You guys are not farking around! Looks fantastic. Was the ham a fresh ham or had it been cured/smoked previous to the cook yesterday? I've been wanting to cure/smoke a fresh ham - been doing the double smoked thing for a while. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

11-25-2011, 12:20 PM	#11
BigBobBQ Babbling Farker Join Date: 07-19-11 Location: Live Oak, Florida	wow that looks spectacular and looks like the family was enjoying every bite, great job! __________________ Char-Griller Akorn, Webber 22.5 grill, performer, UDS.

11-25-2011, 12:36 PM	#13
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Nice groceries, Brother everything look Simply Marvelous! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

11-25-2011, 12:42 PM	#14
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Bravo Wampus!!! Looks like a fantastic feast with a wonderful family and good times were had by all. Thanks for sharing the pics and going into the all the details! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

11-25-2011, 01:44 PM	#15
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	What a superb looking feast! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

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