My 1st ham a hit.. (pron heavy)

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. :mrgreen:



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 :grin:



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.

Hoss said:

Very nice!How do you like that cooker?I saw one like it at Sportsman's Warehouse a couple weeks ago.It had some interesting features.

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Thanks! I got the Vision Pro kamado from Home Depot and I absolutely love it. It puts out some of the best food Ive had. Very versatile and best bang for the buck compared to the big name brands. They def didnt sacrafice quality plus customer service is top notch.

aawa said:

That ham looks awesome. Any change for the recipe for the brine? I might have to try this for myself

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Thanks! The cure brine is pretty much the same with the exception of adding a few other spices I added to my taste. Try it and youll love it. Im still getting praise for the ham since thursday.