Originally Posted by Fished
Great read and great looking hams! You have inspired my plans for a Christmas am. We normally do turkey for Thanksgiving ad Ham for Christmas. I prefer ham better, but the wife prefers turkey, so time I get ham. Yours looks great.
Thanks Ed !!
Same thing at my house!! I like Ham much more than Turkey. Mrs Bear prefers Turkey.
That's one of the reasons we go to our Son's house for Thanksgiving----That way he has to make it.
Originally Posted by Everythingsmoke
Thanks Bear, I've always been careful about the 40 to 140 in 4 hr rule, but I didn't know that didn't apply if you didn't inject w a temp probe after 3 hrs. I have the maverick 732 and just started out w the temp probe in at the start w my pork butts. I'll wait for 3 hr into smoke now before inserting...tks for the info Bear.
Yup----As long as you don't inject juices in, and you wait until 3 hours into the +200° smoke before inserting the temp probe (no puncturing through the surface), you don't have to get it through the Zone in under 4 hours. It really doesn't take 3 hours, but why hurry.
Also----Many people don't do it but even though I wash my meat probe after every smoke, I still wipe the probe with an alcohol pad just before I insert it. They're cheap if you get a box of 250 at the drug store. That way no Nasties can ride the probe into the meat.