You should pack it in dry ice and UPS it to me, I'll take care of it for you, I'll even send you a free report on how good it was..
If you don't want to do that, pour a coke in the pan so it don't dry out..
Vinniv;
You wanna do'er up in a quick fashion?
I would suggest you begin with making a brine (cure) to your taste and inoculate the meat as deep as you can espercially along the bone, them massage the poor little thing to help disperse the brine within the flesh. Let the meat absorb the brine at leastr over night.
Begin yopur smoke early in the morning your tatget temperature should be under 100 f. and lay on the smoke all day long, come close to the time people around you are about to starve, lay on with the heat and cook it for full effect to cook it done.
I'm not too sure, maybe Jack can tell you best what temperatur, maybe around 400 f. should do you fine, when the meat pulls easilly it is done.
If the skin is off the ham, add a dry rub outside as well to have it catch up with flavor going both ways.
Rusty.
vinny,
hold 225f in the pit for at least 8 hours. thermo the thing. internal temp you are looking for is 180 to 185f. take out,wrap in foil and let rest for 1 hour. it should pull like a dream. one other thing put the picnic on skin side down!!!!!!! since hogs have no sweat glands the skin will not let the juices run out (myron mixon and davey of jack's old south gave me that hint. since they have won memphis in may 5 times i took the hint). hit it with rub if you want or not the choice is yours. good woods to use is oak and pecan.
jack
ps. picnics are all peg and i use commercially. they give a nice moist product and none of that cotton mouth feel that a butt gives.
Well, shucks. Don’t a picnic ham come already cooked or what not?
I guess you could add a glaze of smoke to it?
I never done it. I don’t care for ham.
Don’t hurt yourself. Go buy a pineapple and smoke it, maybe?
Paddy
Hi Paddy, This is a uncooked, unsmoked, uncured ham. I have to do all the good stuff myself.
I put in on the weber a 4am this morning, gave it my creole rub, put a pan under it filled with apple juice and some water. Im on my second smoke pouch (hickory chips wrapped in foil) they smoke about 25 minutes. I'll do this for 4 hours + add some coals..then I'll let her slow cook on the grill for 2-4 more hours...Took prisonchefs advise and put the skin side down. I dont have temperature control on the grill so I'll play by eye and thermometer.
