The Big Holiday Party

I will actually be doing my large holiday barbecue tonight for the whole family since everyone will disperse to other family gatherings for the 3rd and 4th.

So, simple and quick cooking aside, this should be an excellent and meaty meal for a lot of people.


Getting Started with the Smoker

Everything is in the smoker all ready to go


All Finished

Everything after its all smoked up. Let’s Eat!


The following are the recipes for the three types of meat I smoked for this party. I was trying to cover a different taste for everyone.


The Turkey

A 14 lb. turkey brined and refrigerated overnight as follows:

Smoked Turkey - Cut

Brine Ingredients

  • 2 gal. water
  • 3 c. sugar
  • 2 c. kosher salt
  • 1/4 c. molasses
  • 1/4 c. worchestershire
  • 1/4 c. white wine (not cooking wine)
  • 4 tbsp. black pepper
  • 2 tbsp. dried thyme
  • 2 tbsp. rosemary


After a 24 hour brine, smoke the turkey over hickory wood in a Camp Chef Smoke Vault (Part# SMV24S) for 15 minutes per lb or until you get an inner temperature of about 165°. The infusion roaster cuts the regular cooking time in half. Double the time to 30 minutes per lb if you are not using the infusion roaster. The smoker must maintain a temperature of about 250° to accomplish this. Instead of just placing the turkey on the rack, use the turkey cannon/infusion roaster inside the smoker and fill the tube with Sprite.


Corned Beef

Corned beef covered in a dry rub and refigerated overnight as follows:

Rub Ingredients

  • 2 tbsp. black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. thyme


I placed the beef in the smoker when the turkey was about half done and also cooked it to an inner temperature of about 165°. Cooking the corned beef this way ought to give it a nice pastrami flavor. (Took about 2 hours at 250° – 280°)


Beef Roast


Beef roast covered in Log Cabin Grub dry rub and refigerated overnight. This will be placed in the smoker at the same time as the corned beef until in internal temperature of about 155° for a medium/medium-rare meat. (Took about 2.5 hours at 250° – 280°)

Yes, this is a lot of meat. Of course we will have the traditional side dishes to complement it all. I will post some pictures of the results when I get back on Monday. Should be a good showdown with plenty of fireworks. Happy Independence Day weekend! Have a fun and safe holiday.