Getting ready for Turkey day.

Discussion in 'Pork' started by ds7662, Nov 17, 2007.

  1. ds7662

    ds7662 Smoking Fanatic OTBS Member

    I know it says turkey and I posted under pork.
    That is because I am smoking a ham.
    Practicing with a cheaper ham to see how everything turns out. If all goes good I will put the more expensive ham on later in the week.
    I also have a 9.9lb butt on as well as a 5lb chuck roast.
    Q-view coming.
  2. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    I smoked a spiral ham several years ago and it turned out wonderful.
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Practice makes perfect... or at least great Q!
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    what i LOVE bout get to EAT your mistakes

  5. glued2it

    glued2it Master of the Pit

    I like to cure my own hams. It's a easy process just some brine and a injection. The only thing is the wait.
    I have a 8lb boston boston curing and will be ready wedsday to smoke. I've done some precooked, but they're not just the same. Either way they are both good!
  6. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Ok, everything is done now. The Ham is ok.....I have had better. I think I used a little to much smoke for it, since it was already smoked anyway. Also think I should have used a slightly sweeter rub but, hey, that is what this whole thing was about seeing what I needed to do.
    Ham and all meats were rubbed with yellow mustard. The ham and butt were then coated with the same rub, one I made. The chuck roast was soaked in an orange basalmic vinegar along with some beer. This was done since all act as natural tenderizers. The roast was then coated with the same rub as the rest. Everything was smoked with a combo of hickory and cherry. Total time for everything was near the 12 hour mark.
    Made a couple abt's as well. So here it is.


    Ham is done.

    Ham sliced open.

    Chuck roast

    Pork butt.


    And that is all folks. I will still try the other ham and impart less smoke and go with something a little sweeter as for the rub. I will also use a honey glaze.
  7. glued2it

    glued2it Master of the Pit

    Sure looks good!
  8. flash

    flash Smoking Guru OTBS Member

    [​IMG] Dam straight. excellent
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    nice job...........i bet that chuck woulda sliced up for some nice italian sandwichs..........or po' boys

  10. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Thanks for the compliments. Walking I cooked the chuck to long to slice. When I grabed it, it fell apart. Kinda the way I wanted though. It was all very good. [​IMG]
  11. chris_harper

    chris_harper Master of the Pit OTBS Member

    That all looks good. I love smoking beef roasts for shredded beef sammies.
  12. Looks good!
  13. seaham358

    seaham358 Smoking Fanatic OTBS Member

    NICE Smoke!!! Everything looks Great..
    Nice to see another Silver smoker doing its thing..
    I like where you have your 2 extra thermos on the smoker. I have been going to do that with mine I have just bee too lazy
  14. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Thanks Seaham. Its not hard at all to put those thermo's on. Actually the easiest mod of all.

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