After seeing Phrasty's thread on ham a while back I decided to make ham for Thanksgiving and my first ever try at curing meat.
2 boneless boston butts fresh out of the curing brine
Soaked them in fresh water for about four hours and they're drying and chilling out in my kegerator/fridge before smoking. Only thing other than beer that is allowed to go into this unit is meat.
trussed and seasoned with black pepper and paprika
And smoking time
Smoked for about 4 hrs at 250-275 and resting
Chilled in the fridge after resting and...
The other one
Through the slicer
Vaccum packed some
Oh! I almost forgot they turkey
And a great Thanksgiving dinner with family and friends
Hope you guys enjoyed the pron. A special thanks to Phrasty, Chicagokp as I referenced your treads a lot. Also to all the brethren on here because I learn something new from each one of you. Great forum to belong to.