Pellet cooker turkey & ham

[Papa Don]

Spatchcocked turkey, dry brined with lime pepper, rosemary, thyme, kosher salt mixture with Goya red top, and kicked up chicken rub. Dry brine started Thursday morning. We got it on top, under the skin and on the bottom. Was going to rinse yesterday and cook today but decided not to rinse after looking at it. Not a lot of info on if you should rinse a dry brine or let it roll. We are going to let it roll.
Smoking on the Recteq low setting for one hour ~180 then jacking it up to 355.

Double smoking a spiral ham rubbed with brown sugar and BBQ spice. Placing on top of the turkey to add some basting.
Pics to follow.

 

[Stingerhook]

Looking forward to it.

 

[Papa Don]

The ham didn’t fit on the top shelf so butter basting it is.

23 pound turkey and 11 pound ham

 

[Papa Don]

Placed the ham in a pan with some sprite

 

[rwalters]

Tuned in for this one!

 

[Papa Don]

Cranking the temp up to 350

 

[Papa Don]

1 hour at the “low” setting and now 1 hour at 350

 

[Papa Don]

The ham is at 75 and the turkey is at 110 2 hrs in

 

[Papa Don]

2.5 hrs in I covered both with foil
Ham is at 84 and the turkey is at 130

 

[Papa Don]

Turkey is done.

 

[Stingerhook]

And looking good!

 

[Big George's BBQ]

Turkey looks great How did the ham turn out How was the taste of both I bet Really Good

 

[Papa Don]

Turkey looks great How did the ham turn out How was the taste of both I bet Really Good

The turkey was spot on. We were worried that it would be too salty but it wasn’t. The ham was the real hit. The BBQ rub mixed 50/50 with brown sugar added a great profile to the ham.

 

[Big George's BBQ]

Glad it was a success

 

[NCGrimbo]

Looks good!!