Just joined today. Been actively learning the ropes of smoking meats and various other sundry things for the past year. Got started when a friend of mine upgraded to a Yoder smoker and donated his old Perfect Flame propane smoker to my cause. Haven't touched my BBQ since I got it. Having a blast! Double smoking a ham as I type for Easter tomorrow.
Howdy from Oregon!
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- 3 Posts. Joined 4/2014
- Location: Newberg, OR
- Points: 10
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This is the second ham I have done in the smoker and this one was far superior to the last. I am learning! Went with a spiral sliced ham this time to better integrate smoke and added flavors into the meat. Started by rubbing with yellow mustard then coating with a mix of brown sugar and a Tony Brown rub that I had in the pantry. I supplemented the rub with coriander and ground cumin. Used a mixture of hickory and apple (that's what I had laying around) and slow cooked at 225 F. After about 3 hours (internal temp 100 F) I sprayed it with orange juice and wrapped it in foil for another 1.5 hours. Actually finished it off in the oven yesterday at 325 F largely to caramelize the sugar on the outside of the ham.
The smoke flavor penetrated the meat really well. All in all this was a big success!!!!!