Papa Payne
is one Smokin' Farker
- Joined
- Aug 23, 2009
- Location
- Taylorsv...
Hello Brethren!
Been a very busy week/weekend! While me and the grandkids were at the cabin, my brother calls and informs me he has left a cooler with fresh deer meat in my carport and asks me to smoke one of the hams for Sunday's lunch tomorrow :shock:. Anyway, long story short, just got home, fired up the CG (even before unpacking the car), then checked the cooler... wow!
There are 2 huge hams and a tenderloin in the cooler. Not too sure how to even start with smoking one of the hams. De-bone?? Cut into smaller pieces before smoking?? Trim fat, add rub, etc and throw on the smoker??
On the way home, I was thinking about stuffing the ham with sliced onions, freah garlic, and butter, but after seeing how big these things are, I'm second guessing myself.
What say you BBQ Brethren???
Oh here's a quick picture to help calibrate the size:
I believe he bagged this deer early this morning, cleaned it and butchered it pretty quick. Then he placed the two hams and the tenderloin in a cooler filled with ice water, They have been soaking in this ice water for about 6 or so hours...
Thanks in advance!!!
Papa.
Been a very busy week/weekend! While me and the grandkids were at the cabin, my brother calls and informs me he has left a cooler with fresh deer meat in my carport and asks me to smoke one of the hams for Sunday's lunch tomorrow :shock:. Anyway, long story short, just got home, fired up the CG (even before unpacking the car), then checked the cooler... wow!
There are 2 huge hams and a tenderloin in the cooler. Not too sure how to even start with smoking one of the hams. De-bone?? Cut into smaller pieces before smoking?? Trim fat, add rub, etc and throw on the smoker??
On the way home, I was thinking about stuffing the ham with sliced onions, freah garlic, and butter, but after seeing how big these things are, I'm second guessing myself.
What say you BBQ Brethren???
Oh here's a quick picture to help calibrate the size:
I believe he bagged this deer early this morning, cleaned it and butchered it pretty quick. Then he placed the two hams and the tenderloin in a cooler filled with ice water, They have been soaking in this ice water for about 6 or so hours...
Thanks in advance!!!
Papa.