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Smoked my first ham With Q-view

post #1 of 3
Thread Starter 

For Easter, I put a spiral sliced ham in natural juices on for smoking, after I dried it off let it warm to room temp and covered it in mustard and Jeff’s Rub. Started it in the smoker at 11 AM at a temp of about 230 degrees using Hickory chips in my gas Brinkmann Vertical smoker.

 

We dined on a nicely Smokey ham with an excellent flavor from Jeff’s Rub (I don’t know what not to put it on). Although I did take the first two slices off the ham as they were very dry and unusable. It was a rewarding smoke. Thanks for the suggestion Jeff!

 

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post #2 of 3

Looks good, I smoke ham that way all the time.  Makes for good ham salad btw.  Good Job

post #3 of 3
Quote:
Originally Posted by RdKnB View Post

Looks good, I smoke ham that way all the time.  Makes for good ham salad btw.  Good Job


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