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Smoke Ham question
Que_n_Brew
Posts: 578
How long to get a 10 lb ham to 140* cooking at 250-275? Thanks
PROUD MEMBER OF THE WHO DAT NATION!
Comments
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Whole about4 1/2- 5 hours cooking indirect. When I do spiral cut they are 2 1/2-3 hours.
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I wouldn't go as high as 140. I take mine off at 125 to keep them from drying out. I did two so far today. Here is the first one I took off at 125.
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I got home and it was at 137*. I pulled and let it rest for 30 minutes. Best ham I've ever had. So juicy. That's why we love the egg right?PROUD MEMBER OF THE WHO DAT NATION!
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Clarify if this was a cured precooked ham or was it cured & uncooked.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Precooked. I was just looking at your post. Impressive cook.PROUD MEMBER OF THE WHO DAT NATION!
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Thanks. Yours looks fantastic!!! I'm looking at pulling at around 145℉-150℉ IT and refrigerating till tomorrow.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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http://eggheadforum.com/discussion/592593/bourbon-maple-ham-ala-egret Lots of good info there Those hams look too good. I'm doing my first one next week. Starting my research to please post results. Found this thread too: http://eggheadforum.com/discussion/373167/honey-bourbon-smoked-ham-and-split-pea-soup-ala-bgeJoe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
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