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Beer, Pork and Bread

post #1 of 8
Thread Starter 

If this has been tried,, then please let me know how it turned out :)

My idea for this weekends smoke project.  This is a modifed Wellington recepie.


I am going to get an 8# Cooks processed ham from Kroger and smother it with loving rub :)

I will use Mesquite or Apple wood chips for smoking and let it go for 10 hours at 225, somewhere around 180 internal should be good.


Now the twist.  I have a couple Boboli pizza crusts sitting in the freezer,, thaw one of them out and put it on the bottom of a cookie sheet.  Then take a package of Chef Boyardee pizza mix and work up a pizza dough, have to make sure it is rolled out thinly. 


Take the semi cooled smoked ham and put on Boboli pizza crust,, put some sliced pineapples on there,, then take the fresh pizza dough and wrap it up nice and tight. Then finish smoking at 225 until internal temp hits 200.  Boboli crust on the bottom will soak up a lot of juices,, other pizza crust,, should just seal in the juices.  And if this works,, will make a nice sweet sandwhich bread for pulled ham :)


Has anyone tried sealing a pork or ham in crust ?


post #2 of 8

I love people who think outside the box. I gotta tell you Larry, I only know of one that

did something similar and it was SQWIB. He rolled a fattie in pizza dough and it looked

like it came out quite nice. I say go for it and take pictures...James

post #3 of 8
post #4 of 8
Thread Starter 

Droooolllll,, those look so good :)  I hope that my test comes out the same way.  I am hoping that the last 2 hours of smoking when wrapped with dough,, it wont burn too much.  Even if it does though,, I can toss the crust and the fat that I didnt trim off, the juices should all stay inside the ham.  I will take pics along the way.  It also helps everyone give advice so next time, I can do it better :)

post #5 of 8

Sounds great!


Can't wait to see it!

post #6 of 8
Thread Starter 

First step done, sry no Qview,, didnt think it was necessary.  10# ham in fridge,, soaking in the rub.   I did though vary the recipie down on the brown sugar,, 1/2 cup and then the rest I did in normal white sugar.  Read somewhere that helps the bark form :)

post #7 of 8
Thread Starter 

Pig in a blanket w/QView.  Couple of issues I found when playing with this idea.  Pizza dough doesnt work well, it shrinks too much.  It also sucks up juices so bark is a little dryer and bark tends to pull off when removing the crust.  Dont think I will try this again but was worth a try.




Finished product turned out just fine though.  IT was at 200 when I pulled it, took about 16hours for 10# ham.  Bones pulled right out and inside was nice and juicy..


pulled pig.JPG

post #8 of 8

Looks good to me! Great job.. Always fun trying new stuff.. Happy Smoking, Smokin - K

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