Tweet
Double smoked an 11-lb ham shank on Easter Sunday using the Dr. Chicken recipe that's made the rounds the past few years. Here's the play-by-play:
Cook's ham shank from Wally World. Injected, scored and ready to roll.
Decided to use a water pan with the drum today. Water and OJ in the pan.
Half-way through the cook. Insane temperature variation above and below the water. Was holding temps in the 500* range below the lower cooking grate (water pan was sitting on the lower grate) to get 220* at the top rack.
The finished ham, glazed the last 30 minutes or so as ordered. Forgot to take sliced pictures.
Observations - took the ham to about 140*, tented it, and let it rest for abotu 30 mins before slicing. It was good, but I've decided that I actually like my ham a bit dry so would probably cook it longer next time. Overall though, another smoking success! Thanks for looking.
Cook's ham shank from Wally World. Injected, scored and ready to roll.
Decided to use a water pan with the drum today. Water and OJ in the pan.
Half-way through the cook. Insane temperature variation above and below the water. Was holding temps in the 500* range below the lower cooking grate (water pan was sitting on the lower grate) to get 220* at the top rack.
The finished ham, glazed the last 30 minutes or so as ordered. Forgot to take sliced pictures.
Observations - took the ham to about 140*, tented it, and let it rest for abotu 30 mins before slicing. It was good, but I've decided that I actually like my ham a bit dry so would probably cook it longer next time. Overall though, another smoking success! Thanks for looking.
Comment