Originally Posted by susieqz
bear, please explain?
usually i cook fresh ham in the oven at 325. if i smoke at 225, it will take lots longer to get done.
i was gonna smoke the other 1/2 at 225 because that seems to give lots of smoke taste. i smoke everything at 225.
are you saying i can't do this?
No---You can do this, but if you inject it before you start or temp probe it before you start, you have to treat it like ground meat, which means you have to get it from 40° IT to 140° IT in no longer than 4 hours.
If you don't inject it, and you don't insert a temp probe in the meat until 3 hours into the smoke, you don't have to worry about the 4 hour rule.
I never inject, and I wait until 3 hours is up to insert my probe (Sterilized), so I don't have to worry about it.
This is because the Nasties are on the outside of the meat, and if you inject or probe before you get the outside surface up to temp, you can drive the Nasties into the hunk of meat. And I wipe my probe off with an alcohol wipe to kill any Nasties on my probe.
Might sound like a PITA, but it really isn't.