Merry Christmas everyone,
I'm seeking both some strategy and advice on my two Christmas "Mains," this year - a 15lbs smoked ham and a 12lbs smoked capon.
I'm following homemade wet-brine recipe for the ham here on Amazing Ribs, though, have never cooked a capon and was hoping someone may have some experience or insight.
I'm cooking on the 22.5 WSM and would obviously like them to be hot and ready at the same time, though, fear one will be done prior to the other.
My original plan was to treat the capon as I would a turkey, though, knowing that a capon is obviously NOT a turkey, I wanted to be sure I had a sound plan in place prior to my cook.
I was thinking to prevent any catastrophes, I would cook my ham on the 24th and place it in the cooker when my capon reaches 150*. If I pulled my ham on the 24th at 130*, would I be running into any food safety issues by finishing the cook on the 25th?
I plan on dry brining / butterballing the capon prior to its cook. Any suggestions on a rub aside from the Simon and Garfunkel?
Thanks and your thoughts are much appreciated.
-Mike.
I'm seeking both some strategy and advice on my two Christmas "Mains," this year - a 15lbs smoked ham and a 12lbs smoked capon.
I'm following homemade wet-brine recipe for the ham here on Amazing Ribs, though, have never cooked a capon and was hoping someone may have some experience or insight.
I'm cooking on the 22.5 WSM and would obviously like them to be hot and ready at the same time, though, fear one will be done prior to the other.
My original plan was to treat the capon as I would a turkey, though, knowing that a capon is obviously NOT a turkey, I wanted to be sure I had a sound plan in place prior to my cook.
I was thinking to prevent any catastrophes, I would cook my ham on the 24th and place it in the cooker when my capon reaches 150*. If I pulled my ham on the 24th at 130*, would I be running into any food safety issues by finishing the cook on the 25th?
I plan on dry brining / butterballing the capon prior to its cook. Any suggestions on a rub aside from the Simon and Garfunkel?
Thanks and your thoughts are much appreciated.
-Mike.
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