Recent content by pink flamingo

The 26 lb.ham went up to 160 for a coworker, not sure how it came out yet. The 30 lb. came out at 145 and it was really good, moist, tender and not too salty. I will do this again...!!

Not sure what temp to pull the hams, 145 or 165....? Just not sure.

10:30: Scored, seasoned, cloves, glazed, and wrapped...!!

Happy Thanksgiving...!! The hams are in at 8:00. The smoker's running with mesquite lump, and almond at 250.

It took 15 hours for the hams to hit 145 IT. After letting them rest down to under 100, I wrapped them to store in the fridge till Thursday.

The glaze, yes. My 5 year old daughter can't get enough ribs with that glaze.

10 hours in, the hams are at 132 IT. Planning to pull them out at 145 and cool'm down for the fridge.

The ribs came out perfectly, and the glaze held true to its hit debut at a cook off in October. Couldn't wait to sit down

The rub used on the ribs: (1) batch of Jeff's Rub (2) 16 oz bags of Kosmos Sweet Honey Pecan Rub The glaze: (2) 13 oz bottles of Gramas's Sweet Chilli Sauce (2) 18 oz bottles of King Kelly Orange Marmalade (2) 16 oz bottles of Once Again Killer Bee Honey 1/3 cup Jeff's Rub The same glaze...

5 hours in, the 26 lb IT is at 109 and the 30lb is at 105. :grilling_smilie:

In at 9:30 and added St. Louis ribs at 10:00. Smoking low between 160-180. IT on the legs started at 63.

Ok, since I did not do the brine, I can only share with you what I've been told. "The brine is salt and some cure". With that said, what do you suggest for smoking tomorrow? Because I chose to smoke these legs so close to Thanksgiving with out considering the brine, making the best of what's in...

Skinned and ready for Saturday. :yahoo:

Ok, I won't be deboning these hog legs; however, I will skin them leaving as much fat as possible. Great video, thanks.

How should the skin be trimmed, completely or partially? How much fat should be trimmed?