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New To the Smoking World

post #1 of 15
Thread Starter 
I too, have purchased my first smoker and am interested in some ideas for a bone-in ham I intend to smoke on Saturday. I have read about some rubs that use yellow mustard. Not crazy about mustard. Does anyone have an opinion?

In addition, I'd planned to smoke a couple of pheasants along with the ham. Is there anyone with some recommendations on what to use on the birds?

Thanks in advance for some tips!!
post #2 of 15

Welcome to the forum. welcome.gif

 

What you might be confusing is the yellow mustard we use as a glue to hold the rub onto the meat. You apply a thin slather of yellow mustard to the outside and it helps to hold the rub on the meat..... but you do not get a mustard flavor at all on the meat.

 

For ham I usually go with a brown sugar base, then add cloves, cinnamon, ginger, nutmeg, paprika, garlic powder, and a small amount of cayanne powder.

 

Don't forget to head over to roll call and introduce yourself and tell us what type of smoker you got. Also helps to know the general region of the world you live in - weather in the Pac. NW would yield differant results vs. Texas pan handle, so we try to take that into account when we offer help and answer questions.

 

Johnny

post #3 of 15

Welcome to the SMF Family...I have used Mustard and it does not have a strong flavor after Smoking...

 

The Pheasant should be Brined for 6-12 hours, do a search for Recipes. Then smoke to 160-165*F tops, so it will not be dry, then let them rest 20 minutes. Rub with Soft butter mixed with Black Pepper, Gran Garlic, Gran Onion and maybe some Bell's Poultry Seasoning, wrap in Bacon and Smoke at 225*F...Depending on size 3-4 hours, just a guess...JJ

post #4 of 15

Your rub can be a simple, basic pork rub  (paprika, garlic and onion powder, salt, pepper and maybe some brown sugar)  Cut the traditional triangle pattern into the fat cap to let out a bit of the grease and dust with the rub.

 

There are many great pork rubs on the site, read up on a few and pick one you like

post #5 of 15

Shame on you guys...  and JJ,Tsch-Tsch-Tsch...

 

Always remember to keep Poultry Under what ever else you cook....that said,

 

welcome1.gif, and have fun...

 

Stan      aka     oldschoolbbq

post #6 of 15

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451


http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

post #7 of 15

welcome1.gif   Glad to have you with us!

post #8 of 15

icon_cool.gif

First off welcome to SMF. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

 

Welcome To Your New Addiction

post #9 of 15

you can also try Olive Oil.

post #10 of 15

welcome1.gifto SMF - glad to have you here - Please update your profile to add your location so we know where you are from 

post #11 of 15

Welcome to SMF

 

Here's a recipe posted by (Gig Game Cook) a fellow member.

 

for each 2 birds.

4 shallots 1/4erd
6 med mushrooms sliced
1 tsp basil
2 tsp terragon
8 tb chopped parsley
1 tb brandy
4 tb butter at room temp
salt pepper

put shallots, mushrooms, terragon, parsley, and brandy in the food processor and turn on in short bursts. mince to fine texture, then strain off access liquid.
now add butter and swiftly by the same routine make a paste. set in fridge.

loosten the skin of the defrosted bird. use only your fingers by sliding up under the breast and down around thighs.salt and pepper the bird inside and out lightly. take a butter knife and spread the chilled paste under the skins all over on the flesh. any remaining put into cavities.

place skin back to normal position.
truss the bird. set on back tail facing you.

take a long piece of butcher twine and center it under tail, cross it on top, then loop ends over drumsticks and cross them again to hold legs firmly togather above tail.

now run the strands allong either side of breast towards head, then turn the bird, secure the wings flat against the body with the string, and tie the ends togather at the back.

smoke at normal temps of 225-250 untill internal temps reach 165-170.

if you wish to set a roasting or foil pan under the bird you can take all drippings and put into sauce pan add 1/2 water or chicken broth 1/2 cream on stove top and stirr on med heat to make a great gravy.


hope this helps.

post #12 of 15

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

You are going to fit in just fine.

 

post #13 of 15

Welcome,  Jbudik.  Please let us look over your shoulder by sending us photos of your rig, and your efforts.  There is so much knowledge and experience from around the globe here.  Your questions will be answered by friends.

Enjoy!

post #14 of 15

welcome1.gif to SMF. lots of GREAT info and folks willing to share there knowledge here. I suggest you check out the 5 day e-course on smoking. It's full of good info. Smoking Basics 5-Day eCourse

 

On your yellow mustard question I use it all the time, you get NO mustard flavor at all. I know it sounds odd I was skeptical at first myself, but once I tried it I liked it. I got more of my rub flavor using it. 

post #15 of 15
Thread Starter 

To all my friends that helped make my first smoke a success!

 

The ham and pheasant turned out great! My new Masterbuilt XL performed wonderfully. Attached are some photos of the final product Thanks again for the help and advise.

 

 

 

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