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Old 04-30-2012, 04:25 PM
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Default Smoked a deer ham Sunday

Smoked her all day long......and it was disgusting.......disgustingly awesome!! I was to dang excited and busy cuttin' it up for folks that came for dinner last nigth I forgot to take a dang picture of the whole meal. Made baked taters and grilled squash and zuchini with Italian dressin' on them! Good eats!
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Old 04-30-2012, 04:35 PM
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That is a picture of beauty and goodness.
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Old 04-30-2012, 06:21 PM
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Nice!
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Old 04-30-2012, 07:40 PM
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Just pure good organic food.
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Old 04-30-2012, 08:02 PM
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Good lookin grub! I hate you missed out on the plated pic! We would have loved to seen that goodness.
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Old 05-01-2012, 07:18 AM
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You just rubbed it and smoked it like a boston butt? Looks awesome! I have never tried this as I figured it would dry out.

Share your tips man! How long did you marinate it? Did you inject it? At what temp did you cook and what temp did you pull it?
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Old 05-01-2012, 07:28 AM
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Oh Yeh!!
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Old 05-01-2012, 07:41 AM
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Quote:
Originally Posted by Palmetto View Post
You just rubbed it and smoked it like a boston butt? Looks awesome! I have never tried this as I figured it would dry out.

Share your tips man! How long did you marinate it? Did you inject it? At what temp did you cook and what temp did you pull it?
Injected it and marinated about 36hrs before bringing it to room temp. I used a marinade that I mixed up with a mix of the store bought cajun creole butter marinade, allegro and some garlic powder, black and red pepper.

Cooked it 7 hrs at 215-225. To help prevent drying out, I basted with olive oil and seared the outside before smoking. Continued about every 30mins applying a vinegar/cider mix with some red and black pepper and garlic mixed in to the exterior of the meat. Kept a drip pan under the meat filled with apple juice. Inside was very moist, the exterior bark was a little tough. I removed some of the bigger pieces of the bark and fine chopped the rest in with the meat. Turned out great.

This is the third one I have done now, learn a little bit each time. First was a dried out disaster.
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Old 05-01-2012, 07:48 AM
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Looks great, bet it was tasty! I made the mistake of smoking one of those for thanksgiving many years ago. Now it's become an annual requirement.
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Old 05-01-2012, 11:02 AM
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Looks great. I drape some bacon across the top of mine to baste it and keep it from drying out.
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Old 05-01-2012, 02:23 PM
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Looks great, bet it was tasty! I made the mistake of smoking one of those for thanksgiving many years ago. Now it's become an annual requirement.
I hear ya, my uncle made the same "mistake" about 15years ago for Thanksgiving...15 smoked hams later the tradition continues.
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Old 05-01-2012, 02:24 PM
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Looks great. I drape some bacon across the top of mine to baste it and keep it from drying out.
Good idea, will give it a try. Got one more in the freezer I will cook at some point this summer. Will let you know how it works out.
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Old 05-01-2012, 02:27 PM
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Looks good. I figured they would be dry as a bone smoked. Gonna have to do that.
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Old 05-03-2012, 10:06 AM
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front shoulders are good too now i am goint to have to try a ham ...........looks great
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Old 05-03-2012, 10:10 AM
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good stuff bro!!!
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Old 05-03-2012, 06:59 PM
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I've thought about trying that, but cutting the meat off the bone first. Do you think that will make it dry out faster? Never smoked a ham before.
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Old 05-04-2012, 08:23 AM
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I've thought about trying that, but cutting the meat off the bone first. Do you think that will make it dry out faster? Never smoked a ham before.
Not sure, always cooked em bone in. There's ways of keeping the meat moist if your worried about it to. Wrap in foil and as suggested above add bacon, pour some kind of marinade in with the meat in the foil wrap. There's some guys on hear that are WAY MORE edumacated on smokin meats than me. I just experiment personally til I find something I like or works.
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Old 05-05-2012, 04:03 PM
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I usually take the bone out of mine, inject, and top with bacon. I usually use a mop sauce on it while it's cooking, too.
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Old 05-05-2012, 06:39 PM
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Looks good, hard to beat good ole deer meat.
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