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Smoked it, fat side down so it wouldn’t burn, at 250 with some mesquite for about 6 hours. Then put it in a pan with a cup of beef stock and finished it inside covered with foil in a 225 oven for another 3 hours +/-. It was just probe tender everywhere at that point so I let it cool covered...
I’ve had it soaking in a 12 quart pot for about a day and a half. Changed the water three more times. Tonight I mixed 1 tsp onion powder, garlic powder, paprika, and ground coriander seed,.. skipped the pepper.
Planning to smoke it tomorrow with mesquite. It came with a packet of spices...
I’m soaking the point, plan to smoke it tomorrow. I’ve seen some nice pics smoking with spog(sans salt) and the spice pack, so I may just do that for this one.
I do this too, as stated it keeps warm a long time if you’re smoke finishes ahead of schedule.
I can’t find a pic I have, but my dog absolutely loves that towel after you unwrap it. :emoji_heart_eyes:
I’m not sure how to try this. I guess I can pick up here after the curing step,
https://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe
but the spices are also part of the cure so I’m guessing the flavor will be off (bland?). Maybe let it sit in the coriander/pepper...
Which would be better? Point or flat? Is this futile?
I’ll soak for a day and change the water a few times, gonna look at some non salt spice ideas here.
Ended up going with a higher temp in the oven to get to probe tender.
These were good, but we all liked the pork belly version better.
I skipped the butter and brown sugar, wondering if that would’ve made a big difference.
Pretty windy today and lost my flame a couple times, they look good to go in the over for a while. I’m using the convection roast at 200 with the rack low. Glazed them again.
I plan to do this pretty much the same as the pork belly I’ve made a couple times.
Started with oak and added a piece of cherry once it was going good. These will go in the oven eventually. The pork belly adds butter and brown sugar near the end, not sure I’ll do that.
They get finished with...
I’m in New England and I’ve had very frustrating experiences with wind and my smoker, it’s a propane conversion and it doesn’t get along with windy nights/days.
Well, the frozen ham was donated to a food panty for thanksgiving, but I may get one with their next batch of meat.
Thanks for all the advice here.
I ended up getting a pork belly from Costco
https://www.smokingmeatforums.com/threads/pork-belly-burnt-ends.318078/#post-2375318
Probably my last smoke of the season, picked up a 10+ lb belly from costco.
Cut it up and seasoned it all with spog and paprika
Used oak and cherry at about 250 for three hours
Split it to two pans, Covered for another 1 1/2 hours, one malcolm reed butter honey brown sugar and finished...
Thanks for all the advice, I’ve seen many references to pop’s brine here so it looks like I’ll try that.
This will likely be my last smoke of the season and I hope to end on a high note.
Not sure when I’ll do this but I’ll start a thread when I get it going.
I’m getting a fresh ham (frozen:emoji_neutral_face:) from a relative, not sure of the weight yet.
What are the options for smoking? The only thread I found was brining for a few weeks and then on the smoker, seemed like injecting was a good idea too, but there wasn’t a finished product post so...
Looking back, I think my previous mistakes were overtrimming fat for hot and fast cooking. I’ve tried to avoid overnight cooks and that’s worked for butts, picnic shoulders, and chuck roasts @275+
Another difference was this brisket is prime and the others were choice.
This is my best work so...