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NAKED HAM / SMOKE ONLY
Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).
A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Thank you Wayne (Thirdeye)for the hand holding. Also thanks to Richard and Gary (Village Idiot)and Kent and Chubby for all the emails and calls on other ways to do a ham w/o the burbon, maple syrup, brown sugar, no anything. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both pecan and cherry chunks. Cooked at 300 till 145/155. I did score the ham deep.
Okay, sorry for the threadjack. I can never get my leftover pulled pork to reheat or store well. Any tips or secrets on how to accomplish this? I usually have a ton of it left over and would like for it too taste better during reheats.I usually just store it in a tupperware bowl in the fridge.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
I wrap mine in foil at 160 internal and leave it until 200 internal.
I learned from @mickey, the turbo team captain.