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Unread 12-11-2012, 11:29 AM   #13
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
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Quote:
Originally Posted by seattlepitboss View Post
Did one of those recently, same recipe. I use a Cambro food container with lid, clear plastic, kind of like a 6-gallon square bucket. Anyway, my advice to you is to take their number of days brining as a minimum. It takes a long time for the brine to penetrate a whole ham. Leave it in a few more days, maybe a week.

When I smoked mine, I smoked at my usual 225F to about 155 and ya know, that wasn't enough either. I broke mine down into parts and re-smoked them to 160 and after that second cook, put the bigger sections on my Globe slicer set to real thin and shaved the ham out. Now *that* way tasted KILLER!

just my two cents worth .. seattlepitboss
I'm hoping since I deboned mine the brine will get down inside and penetrate the meat better.
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