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Old 12-23-2006, 07:07 PM   #7
is One Chatty Farker
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Join Date: 05-06-06
Location: St George, UT
Default Done a bit early!

Only about 6 hours for this whole (20lb) ham to reach 135*F. That's about 18 min per lb. Internal temp was accurate and cooking temps (225*F slowly raised to 280*F) were as directed. Seems like a whole ham_ injected_cooks faster than the 25-30min per lb in the recipe.
First meal was very good. Inject flavor was present but not overpowering. The best is yet to come since we started at the shank end and made the whole meal working back along the bone. Too early to set any firm opinions, but so far, so good! Will comment later when sampling the 'prime cuts'.
Attached Images
File Type: jpg Ready to Pull_DSCF1189.jpg (106.1 KB, 148 views)
File Type: jpg Resting2_DSCF1190.jpg (103.8 KB, 147 views)
Tom B.
[FONT=Garamond]aka tommy_bandera
GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
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