Smoked a half picnic today, first time for me. Cured it, 4 days. smoked it for a few hours until about 145, then wrapped it with honey, brown sugar, mustard, wine, and vinegar. Took it off at 155. I got back something I never expected, fantastic. It will be hard for me to buy cooked ham again.
-
-
Nice Job, an congrats on yer success, Brother!
Done properly, they ain't too many things in this life can rival a good ol smoked ham!
Next time, might do a whole picnic, so's ya have some leftover fer beans, omelettes, etc. ...Sky's really th limit, here...
Pics are a lil skimpy, though!
-
Sorry Bones, looked like a ham, didn't think about a pic. But, I like the idea of a half, better smoke. I have thought about doing pork shoulder in halves to get better smoke and more crust, have yet to do that.Comment
-
Cool by me, so next time, then do two halves, git th greater surface area smoked, an still have leftovers fer other culinary adventures. Win-win!
Several here have done th half butts, an I intend to, as well...like I said, previous, sounds like a win to me!
Still gotta try makin mgaretz 's "Blasphemy Ribs, as well! Always good to possess alternative methods/techniques, especially when ya can make Great Food, but cheat th clock, when circumstances necessitate...
-
-
Sounds very good.Comment
-
Wow. Sounds delicious. So much meat and so little time.Comment
Comment