Reg wrote:
What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig. Net weight after boning
is 11.5 lbs. It's getting a very light cure (1.5 days in a
1 cup per gallon brine), then it will get rolled and tied.
I plan on smoking at 250 F until about 140 internal, at which
point it will get a glaze of mustard, brown sugar, rum,
and spices. It then gets put back in at 350 till about
160 internal so it's still in sliceable range. I may go
go higher if I feel the need. We'll see when we get there.

What's everyone else doing?

I'm smokin' a turkey. It's outta Hound's brine after soaking near 24
hrs. I prepared an herb paste outta some parsley, garlic, sage, thyme,
olive oil, lemon zest, salt and pepper. Buzzed that up in the food
processor, then smeared it all underneath the skin of the bird.

Pics on ABF.

It's in the fridge now, waiting for the cook tomorrow afternoon. Figure
to start the fire around 1:30.

--
Aloha,

Nathan Lau
San Jose, CA

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