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Question and Tips for Turkey and Pork Leg on XL

InfectedDAS
InfectedDAS Posts: 211
in EggHead Forum
Good morning all!

I've been committed the task to cook Christmas dinner on the Egg although I'm still a newbie.

Family proposed Turkey and Pork Leg, both will be weighting roughly 22Lbs each, I still don't have them physically. The Turkey they usually get is "pre-smoked" and the filling is made by them.

My questions are related to space, cooking temps, setup, flavors, estimate cooking time, any tip is more than welcome and appreciated.

Will there be enough theoretical space for fitting both of them on the XL? And if so which cooking temps and setup should I use?

I'm somewhat worried about the flavors of the meats, having them side by side (if they fit) won't compromise their individual flavors?

Thanks in advance for the feedback!
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Comments

  • DixieEGG
    DixieEGG Posts: 27
    I don't think you are getting both on there at the same time. 
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  • InfectedDAS
    InfectedDAS Posts: 211
    Ohh..
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  • Kelso
    Kelso Posts: 79
    Yeah, I've got an XL, and I can't see 44 pounds of meat on there at one time.  You might could squash them in there against each other and up against the sides of the Egg but then the edges of the meats would be exposed to direct heat coming up from around the plate setter.  Burned.  Might want to start thinking about doing the pork leg first then FTC'n it and then doing the turkey since it should only take a few hours.
    XL and a MM.  

    League City, Texas
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  • Legume
    Legume Posts: 15,936
    Pork leg?  Like a Boston butt and picnic together?  Pork will be a much longer cook.  Slow cook that overnight, then FTC it and cook the turkey.  Better if the turkey isn't stuffed, but if they pre-smoke it, then you're probably just warming it up, so 60-90 min maybe?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • dldawes1
    dldawes1 Posts: 2,208
    Should not be a problem fitting on the XL. I cook lots of multiple item cooks. A couple of thoughts....I usually cook the turkey in a pan with a rack under it to hold it off the bottom ( unless I spatchcock it). Foil the leg and wing tips. When cooking the bird stuffed, you can cover with foil when reaching near done IT temps so stuffing cooks faster. The pork can ride alongside the turkey pan and if needed, put a piece of foil around edge with potential flame contact. 

    I have not cooked a whole pork leg. I usually cook pork butts only. Just a personal preference...I don't like strong smoke flavor on the ham. But then again, I use Rockwood which is pretty neutral.

    Good luck !!

    Donnie

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • SGH
    SGH Posts: 28,989
    Legume said:
    Pork leg?  
    Brother Legume, terms and names get thrown around very loosely. With that said, a true pork leg is an uncured ham detached at the knee. I'm hoping that he is aware of this if he is expecting a ham like flavor. Because it certainly will not taste "hammy" if you will. Again, they have got so crazy with labels that there is no way of knowing what he actually has without seeing it. But if it's a true "pork leg" it's an uncured ham. This true atleast south of the Mason Dixon line. North of it, who knows what they call what. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • InfectedDAS
    InfectedDAS Posts: 211
    Thanks all.

    I think I physically need them to test the space inside the XL.

    What's FTC? Pork first then Turkey got it, how much will a stuffed pre-smoked turkey will take to cook, or how to calculate estimate time?
    Worst case scenario: one will be cooked on the Egg the other one on the oven, hope not to get to that option.

    Tomorrow I'll get a picture of the pork leg to ease confusion (Damn you barrier language)
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  • Kelso
    Kelso Posts: 79
    FTC = Foil, Towels, Cooler.   Wrap it in *F*oil, then wrap it in *T*owels, and place in *C*ooler to hold until time to slice/pull/serve.  This method keeps it warm and lets it rest until you're ready for it.
    XL and a MM.  

    League City, Texas
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  • Legume
    Legume Posts: 15,936
    SGH said:
    Legume said:
    Pork leg?  
    Brother Legume, terms and names get thrown around very loosely. With that said, a true pork leg is an uncured ham detached at the knee. I'm hoping that he is aware of this if he is expecting a ham like flavor. Because it certainly will not taste "hammy" if you will. Again, they have got so crazy with labels that there is no way of knowing what he actually has without seeing it. But if it's a true "pork leg" it's an uncured ham. This true atleast south of the Mason Dixon line. North of it, who knows what they call what. 
    Thanks Scottie, makes sense.  So it will be even thicker than a front shoulder, longer to cook too I suppose.  Slow cook or roast hotter?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • InfectedDAS
    InfectedDAS Posts: 211
    So there's has been a change of plans...a family member brought a Brisket (22lbs) for Friday's dinner.

    For Saturday's dinner there's Roast Beef (15.4lbs), Pork Leg (17.6lbs) and Turkey (8.8lbs). 

    So the Turkey part has been covered it should be after the Roast Beef and Pork Leg as its pre-smoke and should take 3-4hours.

    How much time will a Roast beef and Pork Leg should take @225-275? What's the best recommended internal temp before FTC and how much time on it? any tip or consideration that I should be aware?

    Any tip for the Brisket will be greatly appreciate it too. Do you recommend Brine it a night before with sugar, salt, garlic and rosemary or just dry rub the night before? I have hickory, apple and mezquite chips, can get cherry if needed, what do you recommend? Any tip or suggestion for it?

    I have two big milestone:

    1.- Lack of wireless thermometer (probes), I do have the pen type thermometer to poke the meat
    2.- I'll have to work on Friday, so I will be back at home at 18:00 and they want the Brisket for dinner at 20:00-21:00. Was planning to let it sit inside the egg at 6:00am @225-275F, there will be someone at the house to avoid any fire hazard though with no experience handling an egg (hahaha as if I were no noob myself).

    Any advantages in using a Roasting Rack (Weber brand)?

    Thanks all!

    Also made this today (ribeye, arrachera and New York wrapped in marrrow):


    Brisket arrived, somehow flew from USA to Mexico:



    Picture of Roast Beef and Pork Leg, side by side and a key as size reference. Picture is illustrative of Christmas dinner plan:

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  • InfectedDAS
    InfectedDAS Posts: 211
    Bump...
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