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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-01-2013, 06:06 PM | #1 |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Freash Ham
Picked up a 20lb freash (green) ham today and planning on smoking it tomorrow. Going to leave the skin on and rub all exposed meat with sm cherry and smoking with hickory.
Planning on cooking it on the xl-egg indirect at 275*. How long do you guy's think it will take? I'm guessing maybe 10 hours. Planning on having it for dinner tomorrow around 6pm. Thought I'd put it on the warm egg at about 5:30 am. Does this sound doable? Oh yeah prOn to come
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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01-01-2013, 06:28 PM | #2 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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16-18 hours minimum at that temp.It will taste like pork roast if it has not been brined.They are good cooked fresh,I have done several that way.Just do not expect a "Ham" flavor without brining before you smoke it. Hope this helps.Don't get me wrong,you can get it done enough to be safe to eat and slice it into slices in that timeframe.Guess I'm not sure what end product you want.Sliced vs. pulled. Maybe I am off base here.
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01-01-2013, 06:51 PM | #3 |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Was thinking if it wouldnt be done enough for pulled that I could go sliced.
I know it will not have a "ham" taste. I really do not care for that taste myself. Would it be better to bump it up to 300*? I knew we used to do a whole hog on a home made smoker at about the 18 hour mark, so I thought maybe with just the ham it might be quicker. Makes sense though, the ham is the biggest part on the whole hog.
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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01-01-2013, 07:55 PM | #4 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I would do 300 dome,just in case sumthin went haywire.You do know that the OVERLY conservative USDA now admits that pork is safe to eat at 145 degrees f,right?.You should have no problems.I did one once til it hit pulled temp,some of the best sammiches I ever tasted.Good luck.
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01-01-2013, 08:02 PM | #5 | |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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Quote:
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Rick |
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01-01-2013, 08:31 PM | #6 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I cooked mine lo n slo til they were fall apart tender.It was good eats.(250-275 Dome),They were also wrapped in brown craft paper when it hit 155 I.T. and then finished off at the same temp.I pulled em at 205 I.T. I have never done a fresh ham(hind leg of pig) at a higher temp for slicing.Unchartered waters for me there.All I can tell him is it will be safe to eat after it hits 145 I.T. Safe and good are two VERY different things.
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01-01-2013, 08:49 PM | #7 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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I'll have to try a fresh ham for My next PP.
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Rick |
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01-01-2013, 08:59 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Good eats,really.Think about it.The Holy Grail of wonderful Q is Whole Hog.A whole hog contains 2 hams,(the largest portion),2 shoulders(butt & picnic)2 loins,2 tenderloins(which are very lean) ribs and middlin(belly).There is a LOT more meat,volume wise that is considered lean than otherwise.Just sayin,way more ham and loin than shoulder and belly meat in whole hog Q.I still b leave whole hog is THE BEST Q.
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01-01-2013, 11:52 PM | #9 |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Just couldn't stand the thoughts of cooking the ham at 300* so I took a nap and here she is just going onto the egg at a grate temp of 250* Also gave it another dusting of sm cherry.
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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01-02-2013, 07:48 AM | #10 |
Full Fledged Farker
Join Date: 08-25-10
Location: Ringwood ,NJ
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I just did one for Christmas Eve....was about 25 pounds before I trimmed it. I removed the outer skin and left as much fat cap as I could and wet brined it unfortunately for only 3 days to add some moisture and flavor. I injected it with butchers pork and rubbed it with Dizzy Pig Pineapple Head. Glazed it with a combo texas rib candy mango hababnero/ root beer syrup/ brown sugar glaze. It went onto the cooker at about midnite the night before and came off the cooker at about 10 am. Was on the 18 inch WSM at about 235- 260. No draft control so the varied temps as it was windy. I took it off at 155 degrees internal temp for slicing. I wrapped it and It sat in the cooler for about 8 hours before we finally ate it and the outer layers were a little dry to my liking truthfully but had good flavor. the center was perfect though and next time I will fully cure and shoot for maybe 150 center temp.
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01-02-2013, 12:26 PM | #11 |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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12 Hours in she is at a it of 172* and smells like heaven Going to bring her up a bit more.
Also thought I'd start a small pot of stew to go with it.
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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01-02-2013, 05:03 PM | #12 |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Here she is all finished up. Was quite good.
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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01-02-2013, 07:01 PM | #13 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Dang sure looks quite good!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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01-02-2013, 07:35 PM | #14 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Awesome job K80Shooter.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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Thanks from:---> |
01-03-2013, 10:06 PM | #15 |
Full Fledged Farker
Join Date: 12-26-11
Location: Fairhope, Alabama
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Great post!!
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