Phrasty's hams look tooo good.
So I knew I had to try my own.....here goes.
1 Gallon Water
1.5 cup Kosher Salt
2 cup Sugar in the Raw
1.5 oz Cure #1 (Pink salt)
1 Tbsp Black Peppercorns
1 Tbsp Allspice Berries
1 Tbsp Whole Cloves
Cooling off the brine...
I deboned 2 butts and left in the brine for 3.5 days. They were 13 pounds total weight. I then dumped the brine and soaked in water for 12 hours, changing the water once.
I didn't get a brine shot, but hey, it's just 2 chunks of meat in sitting in a bucket.
Then I trussed up the butts to help keep them together before cooking.
Time to hit the smoker at 275 over Kingford Blue and Hickory.
This is after taking them off at 120 internal for the glaze.
The glaze was a slather of French's Yellow Mustard plus a mix of brown sugar, all spice, clove and black peppercorns. I used about 3 cups of brown sugar with 4 Tbsp whole pepper corns, .5 Tbsp Whole Cloves, .5 Tbsp Allspice berries. I ground up the spices in the mortar before adding to the Brown Sugar.
Here they are about 140 Internal
Off and resting...
Resting is gonna be an issue, cause I want to keep cutting samples off for 'testing'....can't wait for dinner.
On a side note, the glaze is nothing like Phrasty's. Not sure how that dry glaze is done, but what I did turned into a wet slather almost immediately. Maybe I need to oven dry the brown sugar before application.
My wife already said I have to do this again, so seems like I have more opportunities to test it out.