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.
Slathered with mustard, brown sugar and a touch of rub, ready to smoke.
The finished product, glazed with brown sugar and pineapple juice
Ran it at 225 for 4 hours, foiled for the 3rd hour before glaze.
Set the kettle up with a snake, apple and cherry wood chunks, pineapple juice for moisture.
Slathered with mustard, brown sugar and a touch of rub, ready to smoke.
The finished product, glazed with brown sugar and pineapple juice
Ran it at 225 for 4 hours, foiled for the 3rd hour before glaze.
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