Post by omegahunter on Oct 29, 2018 12:45:14 GMT -5
A friend of my uncle's brought him a hog hind quarter from an out of state hunt. He brought it over to me to figure out some way to cook it. It was maybe about 15-18#; not a large piggy at all.
I smoked it Saturday knowing that I would have to be there in the morning to put it in and add chips and then my wife could take it out later while I was hunting.
It went in at 235 for 6 hours total. First hour got apple chips and the second hour was pecan. The rest was just heat.
As good as any smoked ham I have ever had!! Even without any brining, marinading, ...
My half is going to be lunch at work for 3 or 4 days. Probably only 3.
I smoked it Saturday knowing that I would have to be there in the morning to put it in and add chips and then my wife could take it out later while I was hunting.
It went in at 235 for 6 hours total. First hour got apple chips and the second hour was pecan. The rest was just heat.
As good as any smoked ham I have ever had!! Even without any brining, marinading, ...
My half is going to be lunch at work for 3 or 4 days. Probably only 3.
