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Old 03-30-2013, 02:35 PM   #4
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs

That is a nice big one! I got my first ham in the fridge that I'm putting on tomorrow after the brisket comes off.

I notice you didn't trim any of the fat off the top, or season... what are you going to do for a glaze? I'm looking at using something close to the Dr. Chicken glaze.

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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