- Jan 6, 2011
- 26,255
- 4,705
Smoked Prime Rib and Double Smoked Ham
I will be using Bearcarver’s Recipe and method from his “Step by Step”
Christmas Eve – Start getting everything ready
Charcoal in Smoker, Propane Tank & Weed Burner Ready
Rub down and season Prime Rib, wrapped and back in the fridge.
Christmas Day: Outside Temp 27°
5:30 – Make Coffee
5:45 – Fire up weed burner, lite charcoal and warm up smoker.
There was a thread on refillable grill and smoker starters
“ Mine is refillable” Texas Size
6:00 – Start trimming Ham and preparing for smoker
6:30 – Smoker about 200 ° Put ham on (Note) I had planned on doing just as
Bear had suggested with putting the fat in a pan above the ham, I didn’t
have enough head room and had to pull my top rack. Since I had
already trimmed my ham, I took several of the bigger, fattier pieces
and laid them back on the ham, using toothpicks to keep them in place.
7:00 – Temp steady at 225 °
7:30 – Put on the Prime Rib
8:00 – Added another split and some charcoal. (Note) I put my charcoal in my
chimney, sit it on my side burner and start it that way, Quick, Fast and
in a hurry.
8:30 – Checked internal temps, Prime Rib 61°, Ham 89° Smoker at 210°
9:30 - Checked internal temps, Prime Rib 77°, Ham 95° Smoker at 225°
Added a little more charcoal. Sunny, warming up outside temp. 44°
10:45 – Internal temps Prime Rib 110°, Ham 106°
11:15 – Internal temps Prime Rib 119° Ham 118°
12:20 – Internal temps Prime Rib 132° Ham 122° pulled PR and wrapped in
foil. Waiting on Ham
1:00 – Internal temp Ham 135° Put on Glaze (Bear’s Recipe) Opened up
damper to raise the temp, about 270°
1:20 – Hit 140° finally, everybody was starving, eating as fast as I could cut
it up. But !!!! Well worth the wait
Used hickory and pecan splits along with charcoal
Picked these up the other day
$6.99 a Lb.
Good marbling
Smoked ham
Another view
Ready to be seasoned
Seasoned and ready to be wrapped
Wrapped and ready to back in the fridge
Texas style smoker starter
Everything ready waiting on tomorrow
Cold 27 degrees
Ham trimmed
Prime Rib waiting patiently
Ham went on at 6:30 Prime Rib at 7:30
Smoking away
You can see how frosty it is
About 10:00
This is how I get my Chimney started
Pulled Prime Rib Ham still smoking
Prime Rib ready to be foiled, waiting on the Ham
Finally the Ham is ready
Had to show wife's brussle sprouts with bacon
Ready to be sliced
Ready to be sliced
Aahh Nuff said
FANTASTIC double smoked ham
Rib bones foe Gary ( Did not offer to share)
#1 son cut a piece, eat a piece
Oh yeah, had some left over pulled pork my wife did in the slow cooker, had to smoke
it for latter on.
This was out a doubt the best prime rib I ever had, #1 son said he eats PR all the time and it was the best he ever had.
When #2 son showed up he couldn't stop eating it.
Thanks Bear for the wonderful "Step by Step" on both, Fantastic !!!
Thank you for looking and Merry Christmas
Gary
I will be using Bearcarver’s Recipe and method from his “Step by Step”
Christmas Eve – Start getting everything ready
Charcoal in Smoker, Propane Tank & Weed Burner Ready
Rub down and season Prime Rib, wrapped and back in the fridge.
Christmas Day: Outside Temp 27°
5:30 – Make Coffee
5:45 – Fire up weed burner, lite charcoal and warm up smoker.
There was a thread on refillable grill and smoker starters
“ Mine is refillable” Texas Size
6:00 – Start trimming Ham and preparing for smoker
6:30 – Smoker about 200 ° Put ham on (Note) I had planned on doing just as
Bear had suggested with putting the fat in a pan above the ham, I didn’t
have enough head room and had to pull my top rack. Since I had
already trimmed my ham, I took several of the bigger, fattier pieces
and laid them back on the ham, using toothpicks to keep them in place.
7:00 – Temp steady at 225 °
7:30 – Put on the Prime Rib
8:00 – Added another split and some charcoal. (Note) I put my charcoal in my
chimney, sit it on my side burner and start it that way, Quick, Fast and
in a hurry.
8:30 – Checked internal temps, Prime Rib 61°, Ham 89° Smoker at 210°
9:30 - Checked internal temps, Prime Rib 77°, Ham 95° Smoker at 225°
Added a little more charcoal. Sunny, warming up outside temp. 44°
10:45 – Internal temps Prime Rib 110°, Ham 106°
11:15 – Internal temps Prime Rib 119° Ham 118°
12:20 – Internal temps Prime Rib 132° Ham 122° pulled PR and wrapped in
foil. Waiting on Ham
1:00 – Internal temp Ham 135° Put on Glaze (Bear’s Recipe) Opened up
damper to raise the temp, about 270°
1:20 – Hit 140° finally, everybody was starving, eating as fast as I could cut
it up. But !!!! Well worth the wait
Used hickory and pecan splits along with charcoal
Picked these up the other day
$6.99 a Lb.
Good marbling
Smoked ham
Another view
Ready to be seasoned
Seasoned and ready to be wrapped
Wrapped and ready to back in the fridge
Texas style smoker starter
Everything ready waiting on tomorrow
Cold 27 degrees
Ham trimmed
Prime Rib waiting patiently
Ham went on at 6:30 Prime Rib at 7:30
Smoking away
You can see how frosty it is
About 10:00
This is how I get my Chimney started
Pulled Prime Rib Ham still smoking
Prime Rib ready to be foiled, waiting on the Ham
Finally the Ham is ready
Had to show wife's brussle sprouts with bacon
Ready to be sliced
Ready to be sliced
Aahh Nuff said
FANTASTIC double smoked ham
Rib bones foe Gary ( Did not offer to share)
#1 son cut a piece, eat a piece
Oh yeah, had some left over pulled pork my wife did in the slow cooker, had to smoke
it for latter on.
This was out a doubt the best prime rib I ever had, #1 son said he eats PR all the time and it was the best he ever had.
When #2 son showed up he couldn't stop eating it.
Thanks Bear for the wonderful "Step by Step" on both, Fantastic !!!
Thank you for looking and Merry Christmas
Gary
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