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  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    299

    Default Pit Ham

    Deboned 1/2 ham.
    3 oz of apple wood and 3 charcoal briquets.
    Rubbed with mustard. Applied rub.
    Set temp to 225. Smoked to internal temp of 140.

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  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    731

    Default

    Great looking ham, Soda!!
    What did you use for a rub, and, more or less, how much time did it take, just as a guide...I helped a local farmer out and I'm the proud owner of half a pig. I've had the hams halved and smoked, so really only need to warm them up, just trying to get a fix for time for planning purposes.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    299

    Default

    Bigwalleye,
    Thanks for the compliment. It tasted really good too. I used Bad Byron’s Butt Rub. I think cook time was around 4 hours. Not really sure, since I go by temperature. Glad to see you on the forum.

  4. #4
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    731

    Default

    Thanks, Soda. 4 hours is the info I was looking for. It’s not exact, to be sure, but it gives me enough for planning purposes.. This whole working from home thing is cutting into my internet surfing time.....
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  5. #5
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    731

    Default

    Thanks again, Soda! I ordered up some of that butt rub, and we've got a pit ham going in on Saturday for a small pot luck at the lake! Looking forward to similar results!!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

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