So I started my extended weekend off by dropping a pork shoulder in the coals, it was still good, just dry. Ham was requested for today so I went and picked up a 10 pound spiral cut one to do on my kettle. It was a few inches too tall though so since the PBC has a lower grate I fired it up and got it all ready. While the grate is lower on the PBC the lid is flat, so it left a gap of about an inch which of course would keep the temps running in the 500-600 range.
I thought about hanging, but that wouldn't work with a spiral cut. I remembered at some point somebody may have mentioned putting a kettle lid on the PBC, I may be making that up but that's how I remember it. Either way, a 22" kettle lid is way too big, but it will cover it fairly well with the bars removed. I plugged the holes with foil and decided to use the lid to control temps. I don't know what it is, leaks at the top, gremlins or something but with the vents nearly closed on the lid and the PBC I am keeping a surprisingly consistent 330.
Since temps were so high I threw in a little extra wood to add all of the smoke I wanted in 45 minutes instead of the 60 that Meathead suggests. He says 225 so since I am running 100 over that I figure I will be too dry if not careful. In fact he mentions this specifically
So I will try to outsmart it and hope I've learned enough to do so. Since this ham is so big I made up a double batch of Chris Lilly's glaze, that I will drench the thing with. After 30 minutes I did spray the ham down pretty well with a water sugar mix to keep the outside moist, the slices seemed to be staying together fine. I also upped Meathead's suggested 1/2 cup of water at the wrap to 3/4 cup.
Sitting at 90 degrees internal right now so in another hour or so I will know whether I am a MacGyver of grilling or just choking down dry ham. All screw ups come with lessons learned, and aside from buying hams that fit, I also learned that the 22" kettle lid is an excellent way to hit and maintain high temps, which I plan on testing soon with some birds.
I thought about hanging, but that wouldn't work with a spiral cut. I remembered at some point somebody may have mentioned putting a kettle lid on the PBC, I may be making that up but that's how I remember it. Either way, a 22" kettle lid is way too big, but it will cover it fairly well with the bars removed. I plugged the holes with foil and decided to use the lid to control temps. I don't know what it is, leaks at the top, gremlins or something but with the vents nearly closed on the lid and the PBC I am keeping a surprisingly consistent 330.
Since temps were so high I threw in a little extra wood to add all of the smoke I wanted in 45 minutes instead of the 60 that Meathead suggests. He says 225 so since I am running 100 over that I figure I will be too dry if not careful. In fact he mentions this specifically
Standard cooking technique on the package and in all the cookbooks says to heat it at 325°F until it reaches 140°F. But that is a recipe for dry meat.
Sitting at 90 degrees internal right now so in another hour or so I will know whether I am a MacGyver of grilling or just choking down dry ham. All screw ups come with lessons learned, and aside from buying hams that fit, I also learned that the 22" kettle lid is an excellent way to hit and maintain high temps, which I plan on testing soon with some birds.
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