So decided to do my Superbowl smoking yesterday so I could sit back today to watch them Niners win and stuff my tummy full of good food. I smoked a already cooked spiral cut ham as well as some bacon wrapped chicken breasts. Both recipes are from Jeff's archieves using both his rub and bbq sauce recipes.
Ham - After removing the ham from it's wrapper, I rinsed it off and then applied some basic yellow mustard followed by Jeff rub. Rubbed both items real well around and into the ham. Set it aside.
Chicken - Brined the chicken breasts in a mixture of cold water, kosher salt and brown sugar for a couple hours. After rinsing them off I coated each piece with Jeff's rub and then wrapped each piece with bacon, tooth picked with sliced Jalapeno and bell peppers.
After I got my gasser up to 230+ temp and smokin' with Hickory chips, it was loaded with both the chicken and ham. As recommended by others I placed the ham above the chicken since the chicken was raw as it went into the smoker. Water placed in water pan. I hooked my Maverick digital thermometer to both the chamber and the chicken. Smoked for a couple hours until the chicken's IT got around 150, then coated both the ham and chicken with Jeff's BBQ sauce which was diluted with honey and peach nectar. (killer sauce!!). Back into the smoker for another hour until the IT got it up to 165.
The End. - Belch!!
Ham - After removing the ham from it's wrapper, I rinsed it off and then applied some basic yellow mustard followed by Jeff rub. Rubbed both items real well around and into the ham. Set it aside.
Chicken - Brined the chicken breasts in a mixture of cold water, kosher salt and brown sugar for a couple hours. After rinsing them off I coated each piece with Jeff's rub and then wrapped each piece with bacon, tooth picked with sliced Jalapeno and bell peppers.
After I got my gasser up to 230+ temp and smokin' with Hickory chips, it was loaded with both the chicken and ham. As recommended by others I placed the ham above the chicken since the chicken was raw as it went into the smoker. Water placed in water pan. I hooked my Maverick digital thermometer to both the chamber and the chicken. Smoked for a couple hours until the chicken's IT got around 150, then coated both the ham and chicken with Jeff's BBQ sauce which was diluted with honey and peach nectar. (killer sauce!!). Back into the smoker for another hour until the IT got it up to 165.
The End. - Belch!!
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