Tips for first time Double Smoked Legs of Pork

[pink flamingo]

Happy Thanksgiving...!!
The hams are in at 8:00. The smoker's running with mesquite lump, and almond at 250.

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• pink flamingo
• Nov 24, 2016

 

[pink flamingo]

10:30:
Scored, seasoned, cloves, glazed, and wrapped...!!

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• pink flamingo
• Nov 24, 2016

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• pink flamingo
• Nov 24, 2016

 

[timberjet]

Beautiful

 

[pink flamingo]

Not sure what temp to pull the hams, 145 or 165....? Just not sure.

 

[chef jimmyj]

145...At 165 cured Ham starts to get dry and develops a Stringy tough texture. Enjoy your work and Happy Thanksgiving...JJ

 

[pink flamingo]

The 26 lb.ham went up to 160 for a coworker, not sure how it came out yet. The 30 lb. came out at 145 and it was really good, moist, tender and not too salty. I will do this again...!!

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• pink flamingo
• Nov 24, 2016

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• pink flamingo
• Nov 24, 2016