Different spin on basteing

[phathead69]

I've done as AL has mentioned and put the fat trimmings above on next grate above the ham on dbl smoked hams. Well I'm doing ribs also for a retirement party tomorrow that took a shelf so I improvised.

 

[oldsmokerdude]

Necessity is the mother of invention. Hope it works out for you....let us know!!

 

[phathead69]

5 hours in.

 

[jaxgatorz]

Looking great !!

 

[phathead69]

Thks Jax

 

[chef jimmyj]

Looks great. Back in the day the men in my family fought over the fatty slices of ham, no trimming allowed. Lots of flavor there if you don't mind the texture and are not under a Cardiologists care...JJ

 

[SmokinAl]

Oh YEA!!
Looks awesome!!
Al

 

[phathead69]

Thks AL and JJ if I had my way it would be more on than trimmed.

Pulled 1130 last night, wrapped in foil and placed in ECB elec. set 150F. Got up 530 this morning packed up cooler. Pan of biscuits and the smaller ham didint make it 5 min after carving. Going to reheat ribs and carve other ham for lunch. And the modified baste worked. Juicy as all get out.

 

[phathead69]

Well bunch of men setting around the shop with meat sweats so I say a success ribs and ham gone.

 

[SmokinLogs]

Great idea, looks awesome.