Double somked Easter Ham w/ Q view

porknography

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Original poster

Mar 21, 2015

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14

• Apr 4, 2015

• #1

So I used one of my hams from our home grown pig for my Double smoked ham. Rubbed with corn oil and sprinkled with Memphis Dust rub.

3/4 cup firmly packed dark brown sugar

3/4 cup white sugar

1/2 cup paprika

1/4 cup garlic powder

2 tablespoons ground black pepper

2 tablespoons ground ginger powder

2 tablespoons onion powder

2 teaspoons rosemary powder

Smoked in mes30 with amps with traeger mesquite

IMAG0578.jpg

• porknography
• Apr 4, 2015

at 250 for 6 hours.

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• porknography
• Apr 4, 2015

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• porknography
• Apr 4, 2015

 

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Reactions: rmmurray

porknography

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Mar 21, 2015

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• Apr 4, 2015

• #2

Crap screwed up the text with pics but you get the idea

 

rmmurray

Master of the Pit

Mar 21, 2015

1,060

123

Rock Hill, SC

• Apr 4, 2015

• #3

Who cares, all we want are pics anyway!

Porknography said:

Crap screwed up the text with pics but you get the idea

Click to expand...

Who cares? All we want are the pics anyway. Good job today! And that came from your own pig too? Way to go!
:points1:

 

porknography

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Mar 21, 2015

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• Apr 4, 2015

• #4

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• porknography
• Apr 4, 2015

Yup, raised him till fair and he ended up stressing out so we fed him out to 325. Best tasting pig I've had. That picture was when we first got him

 

Last edited: Apr 4, 2015

smell smoke

Smoke Blower

Feb 24, 2015

128

36

South Carolina

• Apr 4, 2015

• #5

Never thought of doing a ham with that sorta rub. Did it give a BBQ flavor? It looks similar to some I put on butts. And did u have to baste it with any liquid during the cook?

Smell Smoke

 

Last edited: Apr 4, 2015

porknography

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Mar 21, 2015

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• Apr 4, 2015

• #6

It gave it some extra Smokey sweet omg tasty bark, no basting though just score, oil, rub smoke. I do use water in the the water pan is all the extra humidity I added. The rub is my all purpose rub for me works well on everything.

 

Last edited: Apr 4, 2015

fbi van outside

Smoke Blower

Dec 30, 2014

85

17

Southern California

• Apr 5, 2015

• #7

Looks delicious!