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    Smoking an unsmoked country ham.

    I've got a country ham source that makes North Carolina salt-and-pepper hams, which are unsmoked and very old school. My normal means of cooking them is to soak for 3 days with several changes of water, then simmer for many hours, with a couple changes of water. I finish with a glaze and bake...
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    Whole ox-tail

    It's nice that your store did it right many years ago. Too bad it's not many years ago.
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    How Long to Cook Brisket Or Misconception of the 1 to 1.5 hours per pound rule

    It's geometry The use of weight to estimate cooking times works nicely if and when your hunk of food is sufficiently spherical. Thus, a turkey, a chicken, or a shoulder are appropriate for the weight estimator. This is because, for a sphere of even density, weight is a good (cube root)...
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    How Long to Cook Brisket Or Misconception of the 1 to 1.5 hours per pound rule

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    Whole ox-tail

    My wife is Caribbean. She adores oxtail.
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    Whole ox-tail

    My speculation is that leaving skin on uncut oxtail could handle drying problems. Obviously, this is something I shall need to experiment with and report my wife's verdict.
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    Whole ox-tail

    Not my saw, every packaged oxtail I've come across has bone splinters and slivers. When you use a saw, you can't cut beetween vertebrae, so you will produce very annoying thin sections of bone that can also be sharp.
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    Whole ox-tail

    Spareribs have lots of connective tissue and "really benefit from braising". Do you suggest that I do the same thing with spareribs?
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    Veggies sous vide on the smoker?

    That could work.
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    Veggies sous vide on the smoker?

    Okay, but I'm not a fan of how aluminum leaches into things when heat and acid are applied. The plastic would let me add marinade to the vegetables with less chance of reaction.
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    Veggies sous vide on the smoker?

    Okay, maybe I'm having a moment and just need to be talked down, but couldn't one use a sous vide bag on a smoker to cook vegetables without drying them out? A trick would be finding a cool spot in the smoker, yes? Or have I just gone mad? It could be called "pseus vide". How about smoked/pseus...
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    Whole ox-tail

    Anyone have experience smoking whole oxtail? I don't like getting pre-cut oxtail for any purpose because sawing ends up creating bone splinters, so I process my own from whole. Given the unique properties of smoking, would I want to skin the oxtail before smoking it or leave it on? Likewise...
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