Tonybel
Babbling Farker
- Joined
- Feb 29, 2012
- Location
- San Berdoo, CA
Looks mighty fine, Greg. I'm headed over to the westside tomorrow, care to make me a sammich?
:mrgreen:
That is dang fine!
Left the cloves in before slicing, did ya?
:tape::grin:
it's addicting for some reason isn't it?
look up dizzy pigs brine/injection recipe. i have had great results with that.
tell us more about the cooking, you cooked it until 155*? i imagine 6-7 hours, then another 8-10 another day? where did that idea stem from?
i found a moister/more tender product finishing @ 140*.
i see, you gave it some good, deep, long, smoke before ramping up to begin really cooking. dig it.
i guess i'm even lazier :becky:, i run the WSM @ 275*-300, with a good deal of wood to get nice strong blue for @ 4 hours. then let it ride out until @ 140*. usually 6-8 hours.
to reheat, fire up oven or cooker again but a bit hotter and pop it in for an hour or two.
i haven't done THAT many, so no expert.
oh, and if you missed them for some reason phrasty has some excellent cook threads regarding hams. he also answered a bunch of questions i had posted as well.
he'd be the expert.
"It was a hit at the dinner - even had vegetarians eating it."
^^^This would have been my the highlight of the day. Great job on the ham.