Smithfield half-ham, presmoked, not thoroughly cooked. Wife prepared it with brown sugar and pineapple slices. Stuck it in the Smokette with 2 oz. cherry and 2 oz. apple wood at 0900 on 200*F, 36* outside, light rain, 35* meat temp. Turned up to 250*F at 1130, 37* outside, light rain, 66* meat temp. Meat temp only 107* at 1345, brought in to the kitchen oven on 400*, meat temp 150* at 1445. Family got in a hurry. Took to inlaws 1 road over . Raves all around. Very good. Juicy, smoke almost just right, a little strong around the edges, to be expected. No leftovers after 7 adults and 3 kids ate. Some had seconds and maybe thirds!
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