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What a weekend, screwing up a ham edition...

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    What a weekend, screwing up a ham edition...

    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
    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.
    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.

    #2
    Nice work John! The kettle lid suggestion was mainly to aid in shedding rain, when used overtop the PBC's lid. But your use of it here is a pretty cool read. Bravo. I hope you get great results, this will be a great tip for other PBC users for boosting temps, perhaps great for chicken cooks.

    I am a big fan of cooking hotter & quicker (but indirect). Never done a smoked spiral-cut ham though.

    Comment


      #3
      _John_ , sounds like you're having "adventures in cooking".....that's totally my experience. Always a journey with much to learn!

      Comment


        #4
        John I'd recommended the 18.5" kettle lid before to keep rain from pooling on the PBC lid, but I was suggesting the kettle lid goes on top of the PBC lid in that example. I haven't tried just the kettle lid by itself on a PBC.

        Comment


          #5
          Ended up pretty good, Mother in law went shopping with the wife and didn't come back until almost 2 hours after it was done, so I am blaming any imperfection on them. Now that I know the taste, I will get a bit more smoke on it next time, and try to find a country ham for some more saltiness. The one I got I rinsed, but it had been cooked with a double brown sugar glaze. Add the Chris Lilly glaze to that and it is a bit too much.

          Comment


            #6
            Thanks for the PBC adventure tale. Sounds like the taste needed tweaking but that the moistness was still there. Good to know. I bet you're having some good ham sammie leftovers today.

            I'll eagerly await the Weber Lid with Poultry on the PBC findings. Think I should buy a 22.5 Weber just to get the lid? Hahaha

            Kathryn

            Comment


            • _John_
              _John_ commented
              Editing a comment
              It's quite a bit too big, if anything I would try it with the smaller one. The 22" almost allows rebar use but not quite. Moistness was great. Country ham next time or maybe have to do a wet brine.

            • JeffJ
              JeffJ commented
              Editing a comment
              John,

              Way to improvise, adapt and overcome.

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