Need help with a BIG 'OLE HAM
Posted: Mon Mar 06, 2017 4:49 pm
Hey all, a friend has asked me to smoke one of his three 25lb raw hams to see how it will taste. currently they don't have an oven large enough to cook these things but knew i had a trailer pit which can easily take it.
since this is my first attempt at something like this, what are some obvious tips or suggestions you can throw at me on how to get this thing tasty and juicy?
#1. i was thinking of brining it. good idea or bad?
#1a. if a good idea, what would you suggest to add to the brine for flavor, and how long should i brine it?
#2. how long would a monster like this take to cook? i'm using an offset stick burner trailer.
#3. at what point should i wrap this thing during the cooking process?
#4. i primarily cook with oak. with such a large piece of meat, would it make much difference to include a fruit wood like apple or cherry, or should i just stick with oak?
#5. what cooking temp should i shoot for? when i cook briskets and butts i like to hang out between 250 and 275. is that too hot for a ham?
thanks for the help folks.
Mark
since this is my first attempt at something like this, what are some obvious tips or suggestions you can throw at me on how to get this thing tasty and juicy?
#1. i was thinking of brining it. good idea or bad?
#1a. if a good idea, what would you suggest to add to the brine for flavor, and how long should i brine it?
#2. how long would a monster like this take to cook? i'm using an offset stick burner trailer.
#3. at what point should i wrap this thing during the cooking process?
#4. i primarily cook with oak. with such a large piece of meat, would it make much difference to include a fruit wood like apple or cherry, or should i just stick with oak?
#5. what cooking temp should i shoot for? when i cook briskets and butts i like to hang out between 250 and 275. is that too hot for a ham?
thanks for the help folks.
Mark