So far this year I have smoked about 300 pounds of Q. Mostly it has been pork butts (20, 16 this month alone), but there have been a few chickens (8), briskets (5) and even a little cheese thrown in for variety. This week I had to break out the new Masterbuilt Smokehouse I bought in January because I had left the old one uncovered and water and heat got to the electronics. Fortunately I can get a replacement.
Just did a turkey breast smoked with some pecan wood. 225-250 - 8 lbs. Really moist. And at #1.79/lb. I have my own deli meat.I'm thinking of a lamb shoulder smoked with Rosemary wood.??? Anyone used that?
I just got an electric smoker and cooked a couple of butts. I want to try a green (uncured) ham, but can't find one anywhere. I've heard they're better than butts. Know of a place that sells such? Also, how did you cook the turkey breast...sounds good.
Your butcher should be able to get you an uncured ham. Decide whether you want the whole thing or a shank or butt (not to be confused with the so-called butt which is the butt end of the shoulder). I have an unusual Caribbean citrus paste recipe that I think is really good. I posted it earlier but email me and I'll send you the recipe if you want.
I'm gonna get laughed at but I occasionally use McCormick's Smokehouse Maple seasoning - where you find the Montreal seasoning in the grocery store - and put it under the skin of the bird. Or any poultry rub will do. I also use Cabela's "Mountain Man Bourbon Rub" when I'm feeling macho. BTW the McCormick is really good on Salmon.
I did this with a 7-8 lb. Turkey breast. I brought it to room temp and smoked it with pecan wood. I would have used cherry if I had no pecan.
Run it at 250 degrees for about 4 hrs. or until you are at 165-170 degrees in the thick part of the breast. Now I cheat & use the wireless meat thermometer made by Oregon Scientific. Works like a charm.