Smoking Meat?

[dfergie]

2 lb carver ham smoked and pulled success, really good.

 

[navychop]

Looks like a good one!

 

[dfergie]

Smoker going at 8:30, 2 lb Carver Ham on at 8:45 following previous cook so far...
Edit: 2.68 lb ham.

 

[navychop]

And I'm too far away to join you!

 

[dfergie]

Wrapped & BBQ sauced 11:00 (175 avg)
Pulled from cooker at 12:20 (205 avg) rested, pulled at 1:30…

 

[navychop]

Nice. I especially like 205.

I might try your approach with wrapping. We generally use our own vinegar or mustard sauce. What do you use?

 

[dfergie]

Nice. I especially like 205.

I might try your approach with wrapping. We generally use our own vinegar or mustard sauce. What do you use?

Homemade BBQ sauce: What a burger ketchup, French's yellow mustard, apple cider vinegar, maple syrup, little bit of garlic and smoke powder adding ingredients till it has the "right" taste.

 

[TRG]

The plan was to smoke a slab of St. Louis pork ribs today. But the weather is not cooperating. I'm looking out the window as I type this and its snowing pretty hard and its cold. That's OK, I have a plan B.

Dry rub. Cook in a 275-degree oven for 3 hours.

Wrap them in foil with butter, brown sugar, honey and a few drops of liquid smoke.
Cook at 350 for 2 more hours.

Take them out of the foil and baste with BBQ sauce. Return to the oven for an additional 30 minutes to an hour

Let rest for at least 10 minutes and serve.

PS: This is flexible. If the weather gets better I can always finish them off on the grill over charcoal.