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  1. FinishedBrisket.jpg

    FinishedBrisket.jpg

    • bassplayer4
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  2. BrisketSmoke.jpg

    BrisketSmoke.jpg

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  3. Smoker.jpg

    Smoker.jpg

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  4. rubbedBrisket.jpg

    rubbedBrisket.jpg

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  5. bassplayer4

    Thanksgiving ham (Q-view)

    Thank you to all who helped me during the process of smoking a ham, which incedently was my first attempt at smoking anything.  The advice on staying light with the mesquite saved the day. I used a light hand with the wood and smoke flavor was perfect for what I had envisioned. It was a...
  6. thanksgiving 5.jpg

    thanksgiving 5.jpg

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  7. thanksgiving 3.jpg

    thanksgiving 3.jpg

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  8. thanksgiving 4.jpg

    thanksgiving 4.jpg

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  9. thanksgiving 5.jpg

    thanksgiving 5.jpg

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  10. thanksgiving 4.jpg

    thanksgiving 4.jpg

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  11. thanksgiving 3.jpg

    thanksgiving 3.jpg

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  12. thanksgiving 6.jpg

    thanksgiving 6.jpg

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  13. thanksgiving 5.jpg

    thanksgiving 5.jpg

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  14. thanksgiving 4.jpg

    thanksgiving 4.jpg

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  15. thanksgiving 2.jpg

    thanksgiving 2.jpg

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  16. thanksgiving 1.jpg

    thanksgiving 1.jpg

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  17. bassplayer4

    NOVICE SMOKER ** Smoking a cooked ham

    Thank you for your input, hopefully I don't waste my in-laws hard earned money by screwing this up. 
  18. bassplayer4

    NOVICE SMOKER ** Smoking a cooked ham

    How much should I expect the outdoor temp to effect my smoking temp?  It's going to be in the 20s when I start with a high of 40.  Which is cold considering that today is in the 70s.
  19. bassplayer4

    NOVICE SMOKER ** Smoking a cooked ham

    Yeah it is a pre-cured/cooked ham.  I will be using a charcoal/wood combo, so hopefully I wont over smoke the ham. I was shooting for about 6-8 hrs, at around 210F.  Does that seem reasonable?  Or should I just wait for it to reach a certain temperature?
  20. bassplayer4

    NOVICE SMOKER ** Smoking a cooked ham

    I've read multiple articles on this site, and watched Jeffs smoked ham demo on you tube, as well as a few others about smoking a cooking ham just to infuse smoke flavor and bring up to eating temp.  I was given a rather large bone in ham, 16 lbs.  I was wondering how long and at what temp you...
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