Easter Brisket and Ham

Panhandle Smoker

I started the Easter dinner cook. A 13.5# brisket and Egrets Maple Bourbon Ham.

The Brisket after trimming


The Fat side


Injected with beef broth Worcestershire sauce and EVOO and rubbed With Cow Lick


Then painted with a thin coat of prepared Mustard.


And then to the awaiting Smoking Egg.


The Maple Bourbon Ham as per Egrets Recipe


Enough food to feed an army which will be pretty close about 20+ family and friends.

cookn biker

Nice Panhandle Smoker! That will make for some great eats!!
Molly

Mike in Abita

Good looking brisket. Mine went on about 10:00 trying to feed 29 with 27LBS precooked. Hope to have about 13.5 when finished. If they look that good when done I'll consider it a sucess. Thanks for sharing Eddie.

Panhandle Smoker

The maple Bourbon Ham just came off the Egg at 140 internal it took exactly 4 hours. Egret This is great I had to try it. :woohoo:

rsmdale

Eddie I don't really care for ham, but you made that look really good.

GOOD EATS and GOOD FRIENDS

Dale

Panhandle Smoker

Family can be great guinea pigs. :evil: They will tell you if it is good or not and be honest and to the point. :ohmy: The sises paw in law (A Southern Texan) was even impressed. Thanks to a little quality coaching from Crimsongator. The brisket turned out tender and juicy and you could cut it with a fork. :woohoo: The bark was darker than expected but tasty. It took 16 hours at 225-235 degrees. The Maple Bourbon Ham was also a big hit, Thanks again Egret and Gene.

Sliced

Sliced Maple Bourbon Ham

Crimsongator

Hey, if you got props from a Texan on brisket, you did pretty darn good!

Panhandle Smoker

It felt good to have his approval, Bein a texan an all

Crimsongator

Approval on brisket only. You have to watch those Texans