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  1. soonersmokering

    Fresh Easter Ham

    Final product almost forgot to post, like usual eating the tasty smoked meat side tracks one.
  2. soonersmokering

    Fresh Easter Ham

    Final product almost forgot to post, like usual eating the tasty smoked meat side tracks one. Not much left after dinner!
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    20150405_184552.jpg

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    20150405_135905.jpg

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  8. soonersmokering

    Fresh Easter Ham

    5 hours IT 130F going to 145-150F
  9. soonersmokering

    Fresh Easter Ham

    2 hrs in. Time to glaze!
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    20150405_111345.jpg

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  12. soonersmokering

    Fresh Easter Ham

  13. Fresh Easter Ham

    Fresh Easter Ham

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    20150403_175036.jpg

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    20150403_175049.jpg

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  17. soonersmokering

    Fresh Easter Ham

    Couldn't make my mind up for Easter dinner, decided to go with a fresh ham, pretty sure I made the right choice. I'm using the Maple Bourbon recipe from Smoke and Spice. The paste smelled amazing, I let the ham marinate for 2 days. It's been a tough start, raining here in OK this morning, makes...
  18. soonersmokering

    SMOKED PRIME RIB AND DOUBLE SMOKED HAM

    Bravo!bravo! That is an insane looking prime rib and hammy! Thumbs Up
  19. soonersmokering

    Beef Clod and Brisket Sunday Funday

    I'm not saying the dust is bad, the clod seasoning turned out great, i just didn't see any advantages over S&P, that's just my preference.
  20. soonersmokering

    Beef Clod and Brisket Sunday Funday

    The tatonka dust was nice, but i couldn't see any advantages over S&P, I'm a keep it simple person and let the smoke talk. Plain Jane S&P is hard to beat!
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