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Double somked Easter Ham w/ Q view

post #1 of 7
Thread Starter 
So I used one of my hams from our home grown pig for my Double smoked ham. Rubbed with corn oil and sprinkled with Memphis Dust rub.

3/4 cup firmly packed dark brown sugar

3/4 cup white sugar

1/2 cup paprika

1/4 cup garlic powder

2 tablespoons ground black pepper

2 tablespoons ground ginger powder

2 tablespoons onion powder

2 teaspoons rosemary powder

Smoked in mes30 with amps with traeger mesquite

at 250 for 6 hours.



post #2 of 7
Thread Starter 
Crap screwed up the text with pics but you get the idea
post #3 of 7
Who cares, all we want are pics anyway!
Quote:
Originally Posted by Porknography View Post

Crap screwed up the text with pics but you get the idea
Who cares? All we want are the pics anyway. Good job today! And that came from your own pig too? Way to go!
points1.png
post #4 of 7
Thread Starter 


Yup, raised him till fair and he ended up stressing out so we fed him out to 325. Best tasting pig I've had. That picture was when we first got him
post #5 of 7
Never thought of doing a ham with that sorta rub. Did it give a BBQ flavor? It looks similar to some I put on butts. And did u have to baste it with any liquid during the cook?

Smell Smoke
post #6 of 7
Thread Starter 
It gave it some extra Smokey sweet omg tasty bark, no basting though just score, oil, rub smoke. I do use water in the the water pan is all the extra humidity I added. The rub is my all purpose rub for me works well on everything.
post #7 of 7

Looks delicious!

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