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Some Thanksgiving practice

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    Some Thanksgiving practice

    Since my cousins husband fries a turkey every Thanksgiving, and thats the only thing he really cooks I try to leave that his domain. So I did a low and slow on my weber today on a ham. That was some mighty good eating.

    Set the kettle up with a snake, apple and cherry wood chunks, pineapple juice for moisture.

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    Slathered with mustard, brown sugar and a touch of rub, ready to smoke.

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    The finished product, glazed with brown sugar and pineapple juice

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    Ran it at 225 for 4 hours, foiled for the 3rd hour before glaze.

    #2
    Looks good, I need to do one. I assume it was already cured and precooked?

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    • Deuce
      Deuce commented
      Editing a comment
      Yes it was John

    #3
    Should have added, was it salt or sugar cured? I would guess salt, but it might surprise me.

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    • Deuce
      Deuce commented
      Editing a comment
      It was salt cured

    #4
    Looks awesome! I've MH's recipe with an uncured ham as well. Turned out amazing.

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      #5
      Originally posted by Pit Boss View Post
      Looks awesome! I've MH's recipe with an uncured ham as well. Turned out amazing.
      Thanks, I think I'm going to try an uncured one next month with MH's recipe.

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