We hosted a late Christmas yesterday and did the ham (pork butt brined for almost a week) and the turkey (brined overnight and spatchcocked) at the same time. For time and economy reasons, we basically split the difference on the recipes but they both called for low (225f ish) for a couple of hours and then high (350f ish) for another couple of hours. We monitored the temp on the turkey more intensely, figuring it was less forgiving but they both turned out so good. Just a hit. Merry Xmas and happy new year comrades, hope your dinners had a similar outcome :).
by Dickduck21
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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