My first smoked ham. Used egrets

Jackster21

Jackster21

Cooked at 250 until internal temp was around 145.  8#, took about 3.5 to 4 hours.

JohnnyTarheel

Nice Jack!!

MotownVol

Looks great.   I love ham.

Mickey

Nice job

ruger35

Did my third one today and each time people ask about how I seasoned it. This time I did the black pepper and opted for Dizzy Dust instead of individual seasonings and still got sensational reviews!

Phatchris

Jackster21 said:

Cooked at 250 until internal temp was around 145.  8#, took about 3.5 to 4 hours.

Did you have it on the grid with drip pan underneath, or placed in a pan on the grid? Thanks,,, looks awesome!

Jackster21

Directly on the grate, flat side down, with drip pan on plate setter underneath.

Ladeback69

Was it a fresh ham or pre-smoked?  I have a 15.5 pound fresh ham sitting a brine cure for Thanksgiving.  I may have taken a little to much fat off of it, but 
I think I will be ok.  I'm trying to figure out my timing for dinner at 12:30.  I also have a 20 pound turkey to smoke with it.  Thinking of putting it on at midnight, would that be to soon you think?

Jackster21

Ladeback69 said:

Was it a fresh ham or pre-smoked?  I have a 15.5 pound fresh ham sitting a brine cure for Thanksgiving.  I may have taken a little to much fat off of it, but 
I think I will be ok.  I'm trying to figure out my timing for dinner at 12:30.  I also have a 20 pound turkey to smoke with it.  Thinking of putting it on at midnight, would that be to soon you think?

It was already smoked/cooked.  I can't answer your other questions, as I'm new to using an egg.  Prior to buying an egg I had a plain charcoal grill and  would occasionally grill steak, boneless chicken breasts, and hot dogs.  This is all new to me and I'm having a blast trying different things.


What is brining?  I've heard of it, but I'm not sure I know what it is.  Why is it done?  What is the purpose?  Are you suppose to brine everything you cook in the egg?

Ladeback69

Jackster21 said:

Ladeback69 said:

Was it a fresh ham or pre-smoked?  I have a 15.5 pound fresh ham sitting a brine cure for Thanksgiving.  I may have taken a little to much fat off of it, but 
I think I will be ok.  I'm trying to figure out my timing for dinner at 12:30.  I also have a 20 pound turkey to smoke with it.  Thinking of putting it on at midnight, would that be to soon you think?

It was already smoked/cooked.  I can't answer your other questions, as I'm new to using an egg.  Prior to buying an egg I had a plain charcoal grill and  would occasionally grill steak, boneless chicken breasts, and hot dogs.  This is all new to me and I'm having a blast trying different things.


What is brining?  I've heard of it, but I'm not sure I know what it is.  Why is it done?  What is the purpose?  Are you suppose to brine everything you cook in the egg?

Brining is to add flavor and some extra mositure.   A basic brine would be a gallon of water, 1 cup of brown sugar,  3/4 to 1 cup of kosher salt or pickling salt and some seasonings.  With ham you would also add curing salt to give the home flavor.   Turkey, chicken and pork do well with brining.   You don't have to brine everything you cook on the egg.  I could go into more detail,  but I have to get some sleep.