help with planning

[Kane]

hey guys,

Im gonna be entertaining a bunch of family next Saturday and Im planning to smoke like a 7 lb pork butt and a 13 lb turkey. someone is also bringin a ham for me to cook (not sure on that size yet)  Id imagine we will eat around 5pm.  How to figure these times to where everything is done together has my head a spinnin.   what Im thinkin is start the pork butt Friday night and plan for it to be done at like 11 in the morning Saturday. pull it and let it FTC while the turkey cooks.  Im thinkin a 13lb turkey is gonna take 6 to 7 hours. is concerned thats getting a lil long for the pork to be sitting.  I dont even know where to fit the ham in.  ideas please?

[Gizmo]

You need to find out if the ham is cooked.  I would suspect it is.  Then you would only be talking about hitting it with smoke and or warming it up.
Here is one possible method:

I would do the pork early, pull and then reheat in a crock pot or slow cooker.  Plan the turkey to be done some time ahead of when you want to start eating.  If it finishes early you can always wrap it in foil and let it sit an oven that has been warmed up to 200 (then shut off).  What ever time you have left over you can put the smoke on the ham and finish it in the oven.

[Kane]

I thought of the pork in the slow cooker but wont it dry out on me? how can I keep that from happenin. doesnt wanna add BBQ sauce as some people may not want it.

[West Coast Kansan]

Too bad the ham could not be delivered early.  You could put smoke on it and then wrap tight in plastic wrap and keep in the fridge.  I would be nice to have it wrapped on Thursday and in the fridge.

Friday start the butt early afternoon and it should be ready to FTC early on Saturday.  You then have the opportunity to start the turkey early Saturday and be done with maybe an hour or two for it to be maintained in an oven as Gizmo suggests.

The ham would be warmed in the oven prior to the Turkey joining it just prior to the guest arriving.

When push come to pull, the Bradley can be used to add the smoke and the oven used to cook the food. 

Your Butt can FTC 6 hours easy with a Good Foil and Towel Wrap. I am assuming you want guests to have a chance to pull the pork vs. having it done ahead of time.

[Habanero Smoker]

Kane;

When you state "pull it and let it FTC", do you mean take it out of the smoker when you say "pull it". I'm sure that is what you mean. I just want to make sure you don't pull it (shred it) before you FTC.

As Gizmo stated you need to get more information on the ham. Is it fresh, partially cooked or fully cooked; and what size is it. They require to be brought up to a different internal temperatures. Fresh and partially cooked need to be brought up to at least 152°F, but it will take a fresh ham much longer to get to that temperature. Fully cooked only needs to be brought up to 140°F.

If the turkey finishes early, I would tent it with foil, and not wrap it. Pulled pork reheat easily, and it taste much better after the bark has been mingled with the meat and the flavors have blended. You could do the pulled pork a day or two ahead, then reheat in a crock pot, with a little liquid. You could add little vaunted vinegar, apple juice or water.

[Kane]

hey guys, thanks for all the suggestions and yup Hab I did mean pull it out of the smoker and FTC not shred it.

I have some ideas now on how I can do this thanks to you guys.  ;D

[smokin stu]

Pork butt, turkey and a ham.......  enough meat there?

Sounds like a menu everyone can be proud of.