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Before the knife

jwirlwindjwirlwind Posts: 319
edited 2:25PM in EggHead Forum
Just finished this wonderful piece of meat to be eaten tomorrow.
22 lb, ten hours, 250 dome indirect with hickory chips and pulled at 155 internal. [p]Chef Jerry

[ul][li]http://img.photobucket.com/albums/v399/Jwirlwind/DSC01785.jpg[/ul]

Comments

  • gdenbygdenby Posts: 5,878
    Jwirlwind,[p]I'm putting that pic in my "keeper for inspiration" folder. A great lookin' ham![p]gdenby

  • wobinwobin Posts: 211
    Jwirlwind,
    Yowza bud that looks good. Did you start with a raw one, brine it and so on?[p]Cheers, Glenn

  • wobin,
    I injected it 12 hours prior with salt, pepper, garlic powder and butter. Made the dry rub with sugar, some salt, paprika however you spell it, cumin and garlic powder.
    Sliced really nice and with flavor. [p]Chef Jerry

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