Just saw this... I hope you figured out a brine recipe for your Ham Steaks.
Here is the brine that I use (for average 7lbs ham):
- 2 1/4 Cups Kosher Salt
- 2 Cups Brown Sugar (Dark not light)
- 2 1/2 Tablespoons Prague Powder #2
- 1 Tablespoon Pickling Spice
- 1/3 Cup Molasses
- Dozen dried...
Welcome to SMF from North Texas.
Since you are doing ham steaks, If you have all the necessary ingredients you can do overnight wet brine to get the signature ham flavor, rinse and add to the smoker. Watch your IT temp though, a ham steak will dry out well before the bird is done...
I spatchcock both whole turkeys and just the breasts along with chickens. I then add the backbone and neck to the smoker. I use the smoked Backbone, the Neck and Carcass to make Turkey/Chicken Stock, the smoke adds an additional flavor profile to the stock. The Stock makes a great substitute...