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- Users: mailbox98257
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Christmas Ham
I looked at that thread it's a very good referance, thank you for the advice, I will post pics with what I decide to do- mailbox98257
- Post #7
- Forum: Pork
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Christmas Ham
I wasee seeing that if you inject it the time is about 7 to 10 days- mailbox98257
- Post #4
- Forum: Pork
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Christmas Ham
Well I am going to try a Christmas Ham this year on my fairly new GMG Daniel Boone, looking for some tips on curing and trimming, i have read some good threads but there are so many its hard to sfit through them. Any good tips out there?- mailbox98257
- Thread
- Replies: 6
- Forum: Pork
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New to the smoking world and forums
finished product thanks to all those who gave input.- mailbox98257
- Post #50
- Forum: Beef
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New to the smoking world and forums
very juicy, lacking flavor I thought but everyone else thought it was wonderful, even after sitting wrapped in saran wrap, tin foil, towels and a cooler for 7.5 hours, I was concerned I was goin to dry it out but is was not lacking any juices- mailbox98257
- Post #49
- Forum: Beef
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New to the smoking world and forums
oh believe that I will be because something is funky- mailbox98257
- Post #47
- Forum: Beef
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New to the smoking world and forums
no I dont, but I have a thermal gun and that says my grill temp is within 5* of what it should be- mailbox98257
- Post #45
- Forum: Beef
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New to the smoking world and forums
So my internal temp says 170* already and it has only been like 5 hours, I'm confused why it got up there so quick- mailbox98257
- Post #42
- Forum: Beef
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New to the smoking world and forums
I have only opened it twice to spray it down , I was taught that was the right thing to do- mailbox98257
- Post #41
- Forum: Beef
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New to the smoking world and forums
- mailbox98257
- Post #40
- Forum: Beef
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New to the smoking world and forums
- mailbox98257
- Post #37
- Forum: Beef
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New to the smoking world and forums
well its on the grill, wish me luck haha- mailbox98257
- Post #36
- Forum: Beef
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New to the smoking world and forums
haha thanks, I know it's done when it's done, I don't want to put it on now and have it be done until 8 am tomorrow morning though- mailbox98257
- Post #35
- Forum: Beef
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New to the smoking world and forums
Wondering about how long this thing will take, wondering when to put it in, I have read 1.5hr/lb- mailbox98257
- Post #33
- Forum: Beef
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New to the smoking world and forums
so there is no need to let the meat come to room temp so the inside cooks as the outside? That's what I have read and been told by the only ppl that I know that smoke- mailbox98257
- Post #31
- Forum: Beef
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New to the smoking world and forums
here it is all rubbed down, going to sit in the fridge for the night get pulled out tomorrow morning and sit on the counter for the day to warm back up before putting it in the grill tomorrow night- mailbox98257
- Post #29
- Forum: Beef
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New to the smoking world and forums
so the point is where burnt ends come from (not quiet sure what those are) but can I slice it and make sandwiches out of it aswell?- mailbox98257
- Post #27
- Forum: Beef
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New to the smoking world and forums
got the brisket last night, ended up being half a brisket, it was the point. I will post pictures of it when j unwrap it tonight- mailbox98257
- Post #23
- Forum: Beef
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