A ham, CSR's and wings with Qview!

Discussion in 'Pork' started by billbo, Oct 4, 2009.

  1. billbo

    billbo Master of the Pit OTBS Member

    It has been a while since I have been able to fire up the drum. I have been itchy to have a good smoke. This is the first big smoke in the drum since I added the Weber lid mod.

    I brined up 60 chicken wings in the morning yesterday. I just used water & kosher salt. I wanted it to be a simple brine, I wasn't trying to add any flavor.

    Made up a new batch of rub. http://www.smokingmeatforums.com/for...ad.php?t=77564

    Rubbed up a 3.75lb fully cooked honey ham with EVOO an just a light coating of rub.

    Also Had 4 slabs of CSR's. Rubbed them with EVOO & plenty of rub.

    Same rub for the wings.

    Fired up the drum with Kingsford Comp & Apple.

    Ham after 1.5 hours, Ribs go on.

    Ham done after 4.5 hours. Internal 160°

    Wings and ribs come off.

    The wings were absolutely fantastic. I did them for 2 hours at 245° or so. The ribs were a bit dry. I used the 2-2-1 method. I need to change that next time. It was my first attempt at CSR's so I was expecting something to go wrong. I am going to use the leftovers for beans so dryness will not matter.

    Threw the ham in the fridge overnight and sliced it up today.

    Packaged it up for freezing.

    All is well. Beer is good and so are my New York Football Giants! Thanks for looking!
  2. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Looks like you did a great job. I've re-smoked a cooked ham a few times and they take on a nice flavor.
  3. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Job, The ham looks devine...
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Everything looks great![​IMG]
  6. gruelurks

    gruelurks Smoking Fanatic

    Nice haul of grub for the day. Ham is on my list soon.
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Nice spread there also enjoyed the NY hat. Big Blue is looking good so far. Hopefully we dont shoot ourselves in the leg.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    You definetaly have out done yourself this time and thats a load of smoke there. But you have some good smoking there. The ham does it get retain much of the smoke flavor?? Those rib I have never seen a slab of contry style ribs but if I do you can bet that I will be smoking them like crazy because we love the counrty style ribs. The family is hard to change from my grilled chicken wings but maybe if I smoke some I can change some of them but for me I love them and smoked them alot for me and the wife.[​IMG]
  9. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Everything looks great. I haven't smoked a ham yet, but it's still on my to do list.
  10. billbo

    billbo Master of the Pit OTBS Member

    Smoke them up some wings and they will want them that way from now on! The ham takes on a nice flavor, not too strong just a hint. Tasted great!
  11. Everything looks great. Did you cure the ham first or did you take a product that was pre-cured?

  12. chefrob

    chefrob Master of the Pit OTBS Member

    nice looking hall..........
  13. billbo

    billbo Master of the Pit OTBS Member

    It was a fully cooked ham already. Just took it to 160° and sliced it later.

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