• Black Pepper Smoked Ham **PT2**

[DaddyDoofus]

Looks great, Im thinking of doing a picnic this way for Xmas

About how long did it spend in the smoke to get to ~155?

 

[Phrasty]

It took 4-5 hours at 275... A picnic would work well this way too.

Cheers

 

[Colemanchu]

This looked so good I decided to risk it and go in blind for xmas dinner. I have and 8.5 pounder that's been brining for about 5 days now. I just have three questions about the ham for any and all please. Also I am taking pictures as I go so that I can try to thank you for your responses.

1. For a piece of pork this size how long should I expect for it to take?
2. Would it be best to add the seasoned sugar at the beginning or middle of the cook? Would a spicy apple juice spray accomplish the same thing?
3. Using my UDS I have a concern about the difference in temperature between the bottom and top of the ham if I decide to hang it. Will a simple turn half way through solve this?

Thank you and happy holidays.

 

[gtr]

Not sure how I missed this - but glad I'm catching it now! Very nice! :clap2:

 

[DaddyDoofus]

copy-cat

So my Xmas dinner included a Black Pepper Ham ala Phrasty. I'd include more of the process pics, but that would just be redundant since I followed this model almost exactly.

Results= Success

http://lostinthesmoke.wordpress.com/2011/12/26/black-pepper-ham-for-xmas/

Thanks Phrasty (and all the Brethren I've copied from over the last couple years)

 

[Arlin_MacRae]

That's some beautiful work right there, brother Phrasty. Wow!

 

[KarBQue]

That looks amazing! The picture of it hanging did it for me... wow. :thumb:

 

[Phrasty]

Thanks very much DaddyDoofus! SO happy it worked out for you. I checked out your blog too on the process. Spot on. If it was a bit too salty you probably left it a day or two too long. You can always soak it in water to get out some of the salt then leave it to equalize!

Cheers Brother!