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Another California Smoker

post #1 of 13
Thread Starter 
Just to introduce myself . . . my husband and I have been smoking meat for years but kinda dropped it since the smoker was one of those bullet shaped things and a pain to use.

For my birthday this year he got me a beautiful vertical propane smoker so that I can play even when he's at work our out sailing. Right now we've got a fresh ham smoking over hickory and apple. The lil' piggy was basted internally with an apple/maple syrup baste, brined in an apple maple brine, and then rubbed before he went on the grill.

I'm looking forward to picking up lots of information here, meeting lots of like minded folks, and really getting motivated to drive my neighbors nuts wink.gif and put some really good food on the menu.
post #2 of 13
Wewlcome, you will love it here, guaranteed.

Happy smokes.
post #3 of 13
Welcome Mom..Congrats on the B-day gift..lots of good info and good people around here, enjoy.
post #4 of 13
welcome to smf, any ham smokin secrets be welcome here!!!! you will love the sie and glad to see ur getting back into it!!! share a smoke with us thru qview!!!
post #5 of 13
Happy Birthday Mom. Welcome! Mmmmmm....hicklory and apple smoked ham.biggrin.gif got any mustard?
post #6 of 13
Welcome to SMF! That's an awesome birthday present, glad ya came here to share your smoking experience with us! The ham sounds great, hope to see some qvue!
post #7 of 13
Thread Starter 
Thank you for the warm welcome! I just know it's going to be fun here!

I haven't had time to look around too much yet - is there a specific place for recipes???
post #8 of 13
right here would be a good place for one.

tell me more about the brine

oh, welcome aboard
post #9 of 13
Glad you've joined the best smokin' site this side of Mars, SMF that is. I'm with anyone who likes to drive the folks next door nuts!
post #10 of 13
Welcome to the forum Franciesmom! Glad to have you aboard.
post #11 of 13
Thread Starter 
I borrowed the basics of this from a Chef on another forum and made my modifications. Thank you for the idea LJ!

DRY RUB - I cut these amounts in half and still had a lot of rub leftover. (I need to put in a Penzey's order - ran out of paprika!)

1/2 cup of sugar
1/2 cup Paprika
1/2 cup garlic salt
1/3 cup Kosher Salt, finely ground
1/4 cup packed brown sugar
1 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon ground black pepper
1 teaspoon cinnamon


1/4 cup apple juice - we used Simply Apple, an unfiltered natural juice
1 cup maple syrup - the real stuff!
1/4 cup kosher salt, I cut the amount a bit, and used flaked salt
2 tablespoons Worcestershire sauce
1/3 cup bourbon

Make the dry rub:
Combine all of the ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an airtight container.

Make the baste:
Whisk together the apple juice, syrup and Worcestershire sauce in a bowl. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 ounce (1 tablespoon) per pound of meat.

After you have injected your piggy well take the remaining baste and add
1 additional cup of apple juice
1/3 cup of additional kosher salt
6 allspice berries
6 whole cloves
1 bay leaf
2 cups of water

Pour into a ziplock bag that will fit your piggy (or a bowl - but you will have to turn him several times) put the piggy into the brine and soak overnight at least - we did about 16 hours.

Take piggy out of the brine about 45 minutes before you are ready to cook. Dry him off well and coat him well with the rub. Smoke as per your method.

We used the brine in the water bowl - adding more apple juice and water as needed.

I made an apple maple bourbon BBQ sauce to go with him! Yum, what a feast!
post #12 of 13
another addition to my things to try list.

post #13 of 13
Welcome to the SMF. This place will have you rolling in no time.
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