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Upping the Ante!

post #1 of 5
Thread Starter 

In Huntsville, AL, I am now making the move from my trusty tried & true four-burner gas grills to a 40" MES. 


My first experiment (not by choice - forced by spouse!) is a 26-pound fresh pork hind/leg she got at a local meat market.  After digging deep for guidance, I still only have a guess as to how long it will take, but am thinking about as many hours as it weighs for the desired outcome.  So, any feedback will be greatly appreciated.


The 'desired outcome' is a ham for slicing.  I will first inject the pork with my liquid concoction, cross-hatch the fat, rub it down with a syrup mixture and apply a dry rub of brown sugar and spices, then let sit in the fridge overnight.  From what I can gather. an internal temperature of about 165-170 is good for slicing, so I guess that is what I will shoot for unless convinced otherwise.  So far as smoker temperature, Jeff and a few others have shown 225, so I'll start and hope to finish there.  During cooking, I will be smoking with hickory chips, a mixture of water-apple juice in the water bowl, and shooting it every two hours with an apple juice-cider vinegar spray.


I look forward to hearing any well-wishes and feedback, plus hope to share my new MES experiences well into the future with all.

post #2 of 5

texas.gif  Good afternoon and welcome to the forum, from a windy, rainy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.  



post #3 of 5
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

You titled this thread right!! Just don't bet the farm on your first smoke!!

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
post #4 of 5
Welcome aboard from South Texas!!!
post #5 of 5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

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