Hello folks,
Yesterday I did a preparatory freezer stocking cook for holidays and beyond. I smoked 3 boneless turkey breasts and double smoked and glazed two spiral hams.
Deboned and skinned the breasts, dried, sprayed with duck fat, seasoned with "No Shit" (check it out, its good stuff), Meat Church Holly Gospel, and some course black pepper. Took to approx 157 internal. Double rapped in HD foil w/ butter and honey and rested for 45 mins.
Desalinated hams overnight. Dried, sprayed w/ duck fat, seasoned liberally w/ Meat Church Honey Bacon. at 110, started glazing w/ cherry bourbon habanero.
Started cook w/ cherry mini splits at 200-225 to lay on the smoke and get that pretty cherry color. 90 mins in I cracked up to 250.
Very happy with the results.
Cheers,
JD
Yesterday I did a preparatory freezer stocking cook for holidays and beyond. I smoked 3 boneless turkey breasts and double smoked and glazed two spiral hams.
Deboned and skinned the breasts, dried, sprayed with duck fat, seasoned with "No Shit" (check it out, its good stuff), Meat Church Holly Gospel, and some course black pepper. Took to approx 157 internal. Double rapped in HD foil w/ butter and honey and rested for 45 mins.
Desalinated hams overnight. Dried, sprayed w/ duck fat, seasoned liberally w/ Meat Church Honey Bacon. at 110, started glazing w/ cherry bourbon habanero.
Started cook w/ cherry mini splits at 200-225 to lay on the smoke and get that pretty cherry color. 90 mins in I cracked up to 250.
Very happy with the results.
Cheers,
JD
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