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JONESY
12-16-2011, 02:26 PM
So what's the deal with double smoked hams? Are people still doing them? What's the best method, Dr. Chicken, Dr. Pepper, something new? I've read a bunch of the threads and they all seem to be about 3 years old, is this not a good way to doctor up a store bought ham?


Any input would be appreciated, I have 3 Christmas dinners to host in 4 days and need some easy but good main dishes.

Rookie'48
12-16-2011, 02:30 PM
Oh yeah, lots of us are still doing them. I use a home made injection of AJ, cinnimon,cloves, brown sugar and Jack.

BigTony
12-16-2011, 05:03 PM
I just put them on the wsm for a few hours,hickory chunks,and take them off at 140-150',rest them a half hour and carve.
Must be OK,never much leftover. T

Hoss
12-16-2011, 05:45 PM
Got one on the BGE now.

Shank,deboned,retied.

http://i562.photobucket.com/albums/ss70/Hoss_o1/100_4896.jpg

http://i562.photobucket.com/albums/ss70/Hoss_o1/100_4897.jpg

http://i562.photobucket.com/albums/ss70/Hoss_o1/100_4899.jpg

http://i562.photobucket.com/albums/ss70/Hoss_o1/100_4900.jpg

http://i562.photobucket.com/albums/ss70/Hoss_o1/100_4901.jpg

captndan
12-17-2011, 06:17 AM
I'm doing 6 tomorrow. Follow Whiskey's Dr. Pepper recipe and you won't go wrong. Personally I use Wild Turkey.

Bigdog
12-17-2011, 06:29 AM
I just put them on the wsm for a few hours,hickory chunks,and take them off at 140-150',rest them a half hour and carve.
Must be OK,never much leftover. T

I'm with Tony on this one. Keep it simple. I also add some mesquite and cherry wood for some layers of flavor but you can't go wrong with just hickory IMHO.:thumb:

JONESY
12-17-2011, 10:09 AM
I was reading Dr. Whiskey's recipe and seems pretty dang good. I think I will do one for Christmas day. I was going to do a fresh ham, but have had trouble locating one, and now its to late even if I find one today.