oifmarine2003
Babbling Farker
I smoked a ham on Christmas Eve for a family get together. It was -2 when I started the smoker that morning.
Anyway, I started out with a 18# ham from my hog butcher a few months back.
I injected it with Honey Bacon BBQ Cajun Injection and put it in the fridge overnight. In the morning, I rubbed it with Ted & Barney's meat seasoning, put it in a stockinette, and hung it in the smoker. I used hickory wood chunks.
I started at around 215 for approximately 3 hours before jumping up to 230 for the remainder of the cook. All in all, the cook took approximately 8 1/2 hours. It was farking cold outside or it would have gone a little faster.
I pulled the ham when the IT was 145. I usually pull at 150 but I was out of time. I will now pull at 145 as the ham was SOOOO juicy and just was awesome. It was a major hit at Christmas eve. I didn't get any good finished pictures because I was in such a hurry. :doh:
Anyway, I started out with a 18# ham from my hog butcher a few months back.
I injected it with Honey Bacon BBQ Cajun Injection and put it in the fridge overnight. In the morning, I rubbed it with Ted & Barney's meat seasoning, put it in a stockinette, and hung it in the smoker. I used hickory wood chunks.
I started at around 215 for approximately 3 hours before jumping up to 230 for the remainder of the cook. All in all, the cook took approximately 8 1/2 hours. It was farking cold outside or it would have gone a little faster.
I pulled the ham when the IT was 145. I usually pull at 150 but I was out of time. I will now pull at 145 as the ham was SOOOO juicy and just was awesome. It was a major hit at Christmas eve. I didn't get any good finished pictures because I was in such a hurry. :doh:
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