7 hours into the smoke I've hit 148 degrees internal in the hams.
patcap Meat Mopper Original poster Thread starter Aug 11, 2009 157 10 Southwest Louisiana Jul 3, 2010 #21 7 hours into the smoke I've hit 148 degrees internal in the hams.
patcap Meat Mopper Original poster Thread starter Aug 11, 2009 157 10 Southwest Louisiana Jul 3, 2010 #22 Final Pics!! I was worried, but the meat came out tender and moist and very flavorful!! We really enjoyed it! Out of the ice chest!! One of the hams cut up! All the meat off the hog!
Final Pics!! I was worried, but the meat came out tender and moist and very flavorful!! We really enjoyed it! Out of the ice chest!! One of the hams cut up! All the meat off the hog!
eman Gone but not forgotten. RIP OTBS Member Feb 3, 2009 5,316 139 Jul 3, 2010 #23 Great looking shoat . i've only done one ,but it came out good . will try to get a few more next year when they start trapping again.
Great looking shoat . i've only done one ,but it came out good . will try to get a few more next year when they start trapping again.
smoke_chef Smoking Fanatic SMF Premier Member Feb 22, 2008 620 14 Marble Falls, AR Jul 4, 2010 #24 A job well done Patcap. It looks great!