Rubbed my breasts down

Discussion in 'Poultry' started by ats32, Jul 17, 2013.

  1. ats32

    ats32 Smoking Fanatic

    With a spicy pepper rub and decided to smoke it up. Here's to smokin' something on a Wednesday!

  2. ats32

    ats32 Smoking Fanatic

    Has anybody smoked smithfield ham steaks for a double smoke? I have so much extra room im thinking about throwing one or two in there. ..
  3. nope but ive always wanted to, but the wife says no go with ham...i have to do ham somewhere she hates ham. ive double smoked sausages, and such but no ham.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I haven't done that particular brand, but have done several spiral cut hams. They are awesome!
  5. ats32

    ats32 Smoking Fanatic

    They're the half inch to an inch thick ham steaks cut from a spiral. I'm going to throw some in!
  6. ill be standing by for view...hehe.
  7. Throw them in. Remember on the top. You don't want bird drops on the ham.

    Happy smoken.

  8. ats32

    ats32 Smoking Fanatic

    Yup..they're in on the top. Pics to come in a little bit...I didn't want too much heat getting out.
  9. They should come out fine if you don't dry them out.
  10. ats32

    ats32 Smoking Fanatic

    I've never overcooked anything! Ever! [​IMG]
  11. ats32

    ats32 Smoking Fanatic

    Updated with 4 chicken breasts and 2 ham steaks...eventful smoking day for a Wednesday.

  12. ats32

    ats32 Smoking Fanatic

    Ok...everything done at the same time. Not sure how I did that.

  13. ats32

    ats32 Smoking Fanatic

    Everything was phenomenal. My favorite was the chicken...I pulled it at 158 and let it rest 45 min...I know many would disagree with it but WOW. Great.
  14. yeh i know what you mean, i pull mine at 160* chicken ever. and i havent died yet..haha... again, those temps are not for everyone. but definitely for me.

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