Any PBC owners done a ham yet? Did you just throw it in and cut it up like Noah’s video on PBC website? Or did you dress it up a bit with some rub.... or homemade sauce like meathead’s recipe? Either method, how was it?
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My best was already cooked from the store. It had some Memphis Dust and was on the hooks almost the whole time until165 internal. Took some time but worth it. -
I followed MH Easter Ham recipe in the PBC. I did the glazing on my gasser. Perfecto!Comment
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Just another idea, even though Chef Tom uses an offset I see no reason it wouldn't be good on the PBC or any Cooker. I'm thinking about trying on my KJ. https://youtu.be/5WzJnyAYM_0Last edited by hogdog6; November 16, 2018, 11:11 PM.Comment
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did one last week. already cured, so really just warmed it up. glazed during the process with a butter, sugar, cinnamon glop. it was predictably fantastic as most things PBC are.Comment
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Last week I did a shank-in ham for the first time on the PBC. It was fully cooked, I didn't add any rub or use any wood to smoke. Just unwrapped the ham and put over some KBB. It turned out delicious. Some of the best ham I've ever made. And super easy. I'm a fan now.Comment
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I cooked one just like they did on Adrenaline Barbecue on my Weber. Me thinks you could do it on your PBC. It came out outstanding BTW, wife’s opinion. 🕶Comment
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I've done it twice. First time I just put it in with a few chunks of wood. The bottom few slices were dried out, after that it was fine. Next year I glazed it with honey and a little soy sauce it was perfect.Comment
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I second tlfillingim. I did an Easter ham on the PBC -- no rub, no wood, just KBB. The natural PBC flavor made it great, and the in-laws loved it.Comment
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