Tannehill Kid
Head Chef
Started the holiday cooking last night. Did two Bryan hams and two turkeys with Klose poultry rub on them. One ham and turkey is for our company Christmas Dinner tomorrow. One of the hams is for one of my bosses wife's family and the other turkey was for my nieces company lunch party today. Cooked the turkeys to an interal temp of 165 in the breast and the hams to 140. Used a combination of pecan and red oak to smoke with. Got 8 more hams and 6 turkeys to do before Wednesday.