Looks so good…I’m anxious to smoke my Christmas ham. But it was painful to watch the small pieces of ham being cut directly on the Blackstone, especially when there is a cutting board right beside it😢
I’ve looked into smoking a ham, but that would involve a long brine that includes nitrites to get that ham texture you get from smoked hams you buy at the store. Too inconvenient to have a pork leg taking up space in a fridge for a week while it brines. Same issue with making my own Montreal style smoked meat from brisket. Looked tasty, but I think I would stick to a pork shoulder as it has more fat in the meat.
In this case, there was no brining or curing. We just smoked it like you would a pork shoulder. That's why the juices left in the pan are important, since there's less fat content than a shoulder. All that said, we also would probably stick to shoulder for this type of cook.
@ Yes curing, I couldn’t think of the word at the time, thank you. If I had the equipment I would definitely try smoking my own hot dogs since they dont take long to properly cure.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Man that looks pretty good
If we had had time to smoke it at 225 the whole time, it may have been even better!
Looks so good…I’m anxious to smoke my Christmas ham. But it was painful to watch the small pieces of ham being cut directly on the Blackstone, especially when there is a cutting board right beside it😢
In hindsight that was a poor choice 🥹
@@TBH-GrillinBlame it on the seltzers🤣
Haha you are correct sir!
I’ve looked into smoking a ham, but that would involve a long brine that includes nitrites to get that ham texture you get from smoked hams you buy at the store. Too inconvenient to have a pork leg taking up space in a fridge for a week while it brines. Same issue with making my own Montreal style smoked meat from brisket. Looked tasty, but I think I would stick to a pork shoulder as it has more fat in the meat.
In this case, there was no brining or curing. We just smoked it like you would a pork shoulder. That's why the juices left in the pan are important, since there's less fat content than a shoulder. All that said, we also would probably stick to shoulder for this type of cook.
@ Yes curing, I couldn’t think of the word at the time, thank you. If I had the equipment I would definitely try smoking my own hot dogs since they dont take long to properly cure.