First Picnic Ham
 

Did my first picnic ham today for pulled pork. It wasn't quite
"excellent" but came pretty darned close, thanks to all the info I've picked
up on this NG.
Started it his morning about 8 AM and kept the temp between 250 - 275
all day long. Had a probe thermometer in the meat and when it reached 195
took it off the smoker. Took a total of 7 hours to cook, finished about 3
PM. Pulled the pork, wrapped it in foil put it in the oven warming drawer
and held it there until 5 PM when we ate dinner. It tasted even better than
when it first came out of the smoker. One thing I did notice was I should
have used hickory for smoking. Had apple wood so decided to use it. Meat
tasted good, was tender and juicy but I thought it needed a "smokier"
flavor. Everyone else thought it was good though. Not bad for my first
attempt.

--
You're just jealous because the voices only talk to me.

Congrats on the ham success of sorts. Pardon the newbie questioins but
what kind of smoker did you use? or was this one you built yourself?

"Phatzzzs" > wrote in message
oups.com...
> Congrats on the ham success of sorts. Pardon the newbie questioins but
> what kind of smoker did you use? or was this one you built yourself?
>

I have a Char Griller Smoker Pro with the side fire box. Got it last
year but did more grilling than smoking. This year I plan on the exact
opposite. More smoking, less grilling! I'm going to try another pork
shoulder with hickory wood this time and if it turns out as good as the one
I just made I'll try a brisket and some ribs.

Cool, why the switch? taste? or time? I would love to smoke some of
the wild game birds that we ahve out here. The pork and beef sound
great, I have only had really good brisket a couple of times bad
brisket more times then I would like to admit. thanks for the
information

"Phatzzzs" > wrote in message
ups.com...
> Cool, why the switch? taste? or time? <<snip>>

Just didn't think I had it in me to "smoke" anything but a cigar.
Throwing burgers, hot dogs, sausages, etc. onto the grill was a no brainer
but gradually I started to try smoking things. Did a chicken first, then a
leg of lamb and both were fairly good. This year I'm just going to try to
smoke much more and grill less. I feel more comfortable trying to smoke, and
I've learned to control the temperature much better.

On 18-Apr-2005, "tranch" > wrote:

> "Phatzzzs" > wrote in message
> ups.com...
> > Cool, why the switch? taste? or time? <<snip>>
>
> Just didn't think I had it in me to "smoke" anything but a cigar.
> Throwing burgers, hot dogs, sausages, etc. onto the grill was a no brainer
>
> but gradually I started to try smoking things. Did a chicken first, then a
>
> leg of lamb and both were fairly good. This year I'm just going to try to
> smoke much more and grill less. I feel more comfortable trying to smoke,
> and
> I've learned to control the temperature much better.

Ain't it wonderful. Girilling is great, but bbq'ing is great too. There's
different methods for different things. Sure God, nobody here is
going to suggest that you do a Porterhouse low and slow. Most
of us like to buy our steaks pretty thick and grill them over very
high heat. Low and slow benefits fatter, tougher cuts of meat
more so then poultry. Brisket for sure don't like to be cooked
too fast.

Brick (Keep the shiny side up)

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Tarapia Tapioco wrote:
> In article >
> "tranch" > wrote:
>>
>>
>> "Phatzzzs" > wrote in message
>> ups.com...
>>> Cool, why the switch? taste? or time? <<snip>>
>>
>> Just didn't think I had it in me to "smoke" anything but a cigar.
>
> You ought to try some Mowie Wowie.

Been there, done that.

kili

"Tarapia Tapioco" > wrote in message
x.it...
> In article >
> "tranch" > wrote:
>>
>>
>> "Phatzzzs" > wrote in message
>> ups.com...
>> > Cool, why the switch? taste? or time? <<snip>>
>>
>> Just didn't think I had it in me to "smoke" anything but a cigar.
>
> You ought to try some Mowie Wowie.
>
>
>
Did that back in the 60s and burned a few "Thai Sticks" also!!!