Fooball
is Blowin Smoke!
Came across a manager's special on spiral cut hams for $.85 a pound at my local Aldi so I bought one to experiment with.
I could google this but thought I'd ask the Brethren for advice on the smoking process since I've heard double smoked ham mentioned here in the past.
I have an offset smoker and would like to know best temp to smoke it at, what's a good baste to use, and how long to smoke so I don't dry it out.
Do I take it out of the fridge ahead of time to get to room temp or throw it in the smoker cold so I don't dry out the middle?
It's a fairly large 14 pound spiral sliced butt portion ham.
Thanks in advance.....
Brad
I could google this but thought I'd ask the Brethren for advice on the smoking process since I've heard double smoked ham mentioned here in the past.
I have an offset smoker and would like to know best temp to smoke it at, what's a good baste to use, and how long to smoke so I don't dry it out.
Do I take it out of the fridge ahead of time to get to room temp or throw it in the smoker cold so I don't dry out the middle?
It's a fairly large 14 pound spiral sliced butt portion ham.
Thanks in advance.....
Brad