tobster_3
Found some matches.
- Joined
- Jul 14, 2015
- Location
- Stratford, Ontario
I was hoping to get some advice from those of you with experience smoking fresh hams. I picked up a large 27 lb. fresh ham from the butcher, skin on, raw as can be.
How long will that take to cook if I keep a temp of ~250 on an offset smoker?
What temp should I pull it off at so that it is tender and moist?
I use all hardwood (was going to use some cherry and hickory), do I need to wrap it at some point so I don't over smoke it?
I was thinking I would brine it for a couple days, and do a glaze towards the end of the cook. Not sure that I care if it has that traditional hammy taste, just that I end up with something my ball team will enjoy.
Any tips are greatly appreciated!
How long will that take to cook if I keep a temp of ~250 on an offset smoker?
What temp should I pull it off at so that it is tender and moist?
I use all hardwood (was going to use some cherry and hickory), do I need to wrap it at some point so I don't over smoke it?
I was thinking I would brine it for a couple days, and do a glaze towards the end of the cook. Not sure that I care if it has that traditional hammy taste, just that I end up with something my ball team will enjoy.
Any tips are greatly appreciated!