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*Official* Easter ham thread
Sorry all, it's a tented pork shoulder. It was in my other post from this morning. -
*Official* Easter ham thread
Haha. That's the shoulder that I put in this morning. I posted about it in this thread -
Test - To foil or not to Foil (spare ribs)
I've found the same thing. I prefer a bark on mine so I don't foil. I also like a little "pull" on mine to where they don't fall apart when I lift the whole slap. When they are in the foil I can't see them pull back from the bone and they always end up a little too done for my liking. -
*Official* Easter ham thread
I've already put this in another thread but here are pics of my ham I''m smoking right now. Simple yellow mustard coat then my favorite pork rub. From what I've read it needs to be brought up to at least 140* but I will probably take it to 150* based on some posts I've seen. It was cured but... -
mmmm...Easter...
UPDATE* Here's the shoulder. Just got to 160* and has formed a great bark so I'm putting it into a roasting pan with apple juice, vinegar and a little more rub. Got the shoulder taken care of so now I'm putting the ham hock in. **More to come... -
mmmm...Easter...
Here are a couple of pictures from this morning. I'm smoking a 7# shoulder and a ham shank to take to the parents tomorrow. Simply covered in mustard and some of my favorite rub I get from a local pro here in town. Using white oak and also some apple. I'll post some mid-smoke pics in a bit. -
Hello from KC
Hi all. New to the board but I really like what I've read so far. I just purchased a Masterbuilt Gas Smokehouse. It's seasoning right now as I type this with an apple an hickory mix. I've been smoking for 7 or 8 years now using an old bullet and then a Big Green Egg for the last 4 or 5...
