This is not accurate. For any roast beef or cadaver I've been around.
The BEST EVER Easter Ham thread...
- Thread starter The Tradition
- Start date
I am not a hammy lover at all.
My Mom used to make a fresh picnic ham that I did like. But it wasn’t like a ham you’d buy in a grocery store.
I agreed to have a small spiral sliced glazed ham this year by request- but at Easter my favorite has always been roast lamb.
I don't really like ham either, never have. I can choke it down a couple times a year for a holiday or by family request, but I would never, ever choose it.
We'll be doing a rib roast, and I picked up like a two pound packaged sliced ham I'll warm up on the grill in case anyone wants it, just because.
FWIW. Just re-read your original plan, and it seems solid. I'd stay with the plan.
I'm doing a rib roast and a ham on the smoker. Because no way I'm taking the rib roast past medium rare and the kids want things past medium.
Also doing a butt for lunch sandwiches. Needed to get some stuff out of the deep freeze.
This is nothing compared to curing "country hams" and cold smoking.
Ham is the best holiday meat.
Turkey is gross and bland and dry. Gravy makes it edible.
Turkey is gross and bland and dry. Gravy makes it edible.
I also just decided that left over pork butt and ham are becoming cubanos this week. Need to get some good bread.
Boooo this man. Ham is the worst holiday meat and worst breakfast meat.
Here's the "ham" chilling in the fridge on its throne... developing that pellicle I was talking about in the OP...
You can always just your kids stuff in the oven for longer. As for my kids, they both love medium rare, which makes me proud.
It's finally here! It's smoking day! IT'S SMOKING DAY!
Here's today's set up:
I've never done a charcoal snake in the PBC before, but it's commonly done in a Weber Kettle to achieve a long, low and slow cook. My hope is this will help me keep the temps DOWN much lower than the PBC likes to run. There's a bowl I've fashioned out of heavy duty foil in the middle. I'll put a little liquid in there, and the meat will hang directly over that bowl to catch drippings. There are cherry and hickory chips/chunks scattered within the snake for smoke. This is gonna be EPIC!
Here's today's set up:
I've never done a charcoal snake in the PBC before, but it's commonly done in a Weber Kettle to achieve a long, low and slow cook. My hope is this will help me keep the temps DOWN much lower than the PBC likes to run. There's a bowl I've fashioned out of heavy duty foil in the middle. I'll put a little liquid in there, and the meat will hang directly over that bowl to catch drippings. There are cherry and hickory chips/chunks scattered within the snake for smoke. This is gonna be EPIC!
I am gonna take a long bike ride and make some fajitas.
I am going to smoke enough tonight that getting up tomorrow will be like waking from the dead.
I am going to smoke enough tonight that getting up tomorrow will be like waking from the dead.
One hour into the smoking process and the charcoal snake is working better than I expected. The barrel temp sloooooowly rose and is sitting around 165. That's exactly what I wanted to happen during the first hour. Later, I'd like it to get closer to 200 but for now, it's perfect.
Two hours in...
I pulled the ham out of the smoker, gave it a nice spritz with some apple juice, stuck a probe in it, and then checked the fire.
Based on the burn rate so far, I would expect the charcoal snake to last for 10 hours.
Put the ham back in and keep on smokin'...
As always, the PBC will heat up if you have the lid off. Now we're rocking around 200. Right where I wanted to be.
Life is beautiful.
I pulled the ham out of the smoker, gave it a nice spritz with some apple juice, stuck a probe in it, and then checked the fire.
Based on the burn rate so far, I would expect the charcoal snake to last for 10 hours.
Put the ham back in and keep on smokin'...
As always, the PBC will heat up if you have the lid off. Now we're rocking around 200. Right where I wanted to be.
Life is beautiful.
Yep. Hell, before youtube was easily at the fingertips, we would just wing it in college using a cheapo Brinkman vertical smoker. Get a big pork butt, throw in some coals and chips in the am and drink cheap keg beer all day, letting it cook without much of a care. Once the bone pulled out easily, we'd wrap it in foil and towels and put it in a cooler for a few beers. Then pull it and serve to a big backyard party that evening. We had no real clue and it came out great everytime.
Three hour mark:
The PBC is holding steady around 210 - 220. That charcoal snake is working great!
A nice color is developing on the ham. It just passed 100 degrees internal. Gave it another spritz and just keep on keepin' on....
The PBC is holding steady around 210 - 220. That charcoal snake is working great!
A nice color is developing on the ham. It just passed 100 degrees internal. Gave it another spritz and just keep on keepin' on....
Temps started to rise too much, so time to deploy another PBC hack: The folded up foil damper!
This gives you a great amount of control over the temps in your Pit Barrel Cooker.
This gives you a great amount of control over the temps in your Pit Barrel Cooker.
After four (count 'em: 1, 2, 3, 4) hours the ham is temping 125 internal.
Time for another spritz and back in the smoker bath!
Here's a look at how the charcoal snake is progressing:
Time for another spritz and back in the smoker bath!
Here's a look at how the charcoal snake is progressing:
In an acknowledgement of @Nole Lou's concerns I have decided on a slight deviation from the plan. I'll let it go until it's firmly in the stall and then I'll pull it. Probably in the mid-150s somewhere. Plenty of charcoal snake and apple juice left to do this.
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After four (count 'em: 1, 2, 3, 4) hours the ham is temping 125 internal.
Time for another spritz and back in the smoker bath!
Here's a look at how the charcoal snake is progressing:
Are you going to eat the net, too?
To add to that thought, the rendering of fat is a function of both time AND temperature. It will be interesting to see how bad the fat veins are after 6-7 hours low and slow, and then another 3 hours around 275 tomorrow.
Remember, this is a little baby 4.3 pound butt.
Hour Seven....
The ham is firmly in the stall at 151. Been there for a half an hour.
The cooker is rolling real slow at 200-210.
I'm just gonna let it roll....
The ham is firmly in the stall at 151. Been there for a half an hour.
The cooker is rolling real slow at 200-210.
I'm just gonna let it roll....
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I'm thinking this was a good call. Almost an hour later and it's STILL at 151. That has to be pushing that cure water around in the meat.
After EIGHT hours I called it done, brosephs....
The temp FINALLY started to budge off the 151 mark, so I pulled it.
Note how little charcoal is left in the snake.
Here's the ham resting in the kitchen waiting for the next step:
The temp FINALLY started to budge off the 151 mark, so I pulled it.
Note how little charcoal is left in the snake.
Here's the ham resting in the kitchen waiting for the next step:
So far 31 of 77 posts in this thread come from Trad. 🤣 The classic bump your own thread guy.
Enjoy the botulism.Here's the "ham" chilling in the fridge on its throne... developing that pellicle I was talking about in the OP...
