I put the Ham on the grill about 2:45 since we wanted to sit down at 4:30p for dinner. I didn't take time/temp notes, but I was at 51 degrees after the hour of smoke. The temp was climbing slowly and steadily the entire time. but at 4:30 I was only about 90 degrees. At 6pm we gave up waiting for the Ham and ate without it. The bloody thing didn't finish until 9:00pm, at which time my guests had already left. However it was some insane ham, and most of it is all vacumed sealed in the freezer right now awaiting future sandwiches.
When I saw the trainwreck happening I was able to throw some chicken drums on the gasser to serve a protein with dinner. Of course I ran out of propane halfway through the cook on those, so they finished on the weber coals with the Ham (dropped my weber temp down to the 225 range). I was not planning on using the gasser so I didn't fill my backup tank yet.
All of this on a day when I was given a PBC, Weber Rotisserie, and Smokenator as gifts... I should have shined after receiving those. ;-)
Any Ideas what happened here?
My first thought was that it wasn't fully thawed, but that should not have added 4.5 hours. Perhaps the foil wasn't as tightly wrapped as the recipe asks for but I used double the amount.
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