Smokin a Ham?

[Buckeye]

Could sumbody please tell me the proceedure fer smokin a whole ham? What piece of meat do I start with....is it a shoulder? To avoid axin a whole lotta questions...jus take me from A-Z...the whole process as if yer doin one yerself. An if an individual axed ya ta cook one fer em'...what would ya charge em'? Thanx...Buckeye

[Grumpy Gator]

see here:

http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=591

[Texana]

Big thanks to BBQinFL .... ole bucky needs all the help he can get.

Hey Bucky.....need someone to cook it fer ya?

[texasbill]

Buckeye:
Best way to do this is to go buy a ham at the store and then smoke it. This will add smoke to the ham and you don't have to go thru all of the process of making it a ham. Heck, it is just a pork shoulder that has been cured and I don't mess with the curing part of the process just add some rub and smoke it. It is already cooked so it will be done in a few hours.

As what to charge for one of these, it is your time, rub, wood etc. so I would not fire up my pit just for this baby. Put something else on the pit and make it worth your time and effort. Smoking meats aound Houston in an electronic type smoker runs from 50 cents to a buck a pound for custom meat. Of course that is just plain adding a bit of smoke they don't do anything to enhance the meats flavor for that price.

Bill Cannon
Texas BBQ Rub

[Buckeye]

Thanx BBQinFl.... remember readin the post (exact same title) a couple a days ago, but it didn't register (as usual) :oops: ...got all excited at the possilities of doin some fer a friens family reunitin' soon, I jumped on in axin questions that already been axed/answered... Thanx fer redirectin an correctin me.......hey Tex....go find tha rest of yer cards :shock: ......Buckeye

[Buckeye]

Thanks Bill....it don't git no simpler'n that :lol: ....Buckeye

[Woodman]

hey bill, does that recipe work for chicken too? I got a "friend" who has trouble with em and I was thinkin, he could just go to , you know, Boston Market, or the grocery store where they got them rotisserie chickens, and take it home, put it in the smoker for an hour or so and voila! just a thought! :wink: :wink: :wink: :wink:

[Qjunkie will]

Sure it will work! Just ask Texana thats the way he does it now huh Buckeye?

[Buckeye]

10-4 good buddy 8) ......he jus fars up tha pit ta bout 275*-300* and lets that chicken sit rite on tha table fer bout 4-5 hours.....never does that chicken go on tha pit (this is known as the Texana Method)...at bout tha 5th hour..viola :!: Texana's smoked chicken :twisted: :twisted:....I hear it's really good ifn' ya put sum of that Texana Smokin Jam on it :shock: ...Buckeye

[Big Rob]

Hey Texana,

I wish I could help you out here BBQ Brother. I just hate to see you keep taken a beaten over that dang chicken incident.

I quess what don't kill ya, will only make ya stronger............... :mrgreen:

Chickens are evil :twisted:

[Texana]

Thanks BigRob.

As you well know it completely possible to rise to a higher level than the folks around you. I have. They dont bother me none at all.

I mean come on....Buckeye sleeps with his pit :shock:

BBQDoug still uses WSM's.

They just need to get over it. Cause I can cook chicken with the best of 'em.

[BBQDOUG]

Buckeye good buddy you should ask Texana how he cooks his ribs,

but what ever you do don't say anything about all those Tony Romas

containers next to his pit :roll: :roll: :roll: :roll: :roll: :roll: :roll:

[Big Rob]

!!! OUCH !!!

[Buckeye]

Tex yer jus jelous :P :P ........come ta think bout it... :?: :?: :?: :?: .....on those all niters with Betsy....I did have a few too many....but nothin happened :shock: :shock: :...honest injun :wink: ...Buckeye

[Buckeye]

Doug.....I knew ya wuz out there :) ....jus a waitin til ya got ol Tex lined up in yer scope....... Buckeye

[texasbill]

OK Woodman:
Don't really know if those darn yard birds will work that way. See a darn chicken can dry out on ya too fast so this is a problem. If your friend is having some problems with the yard birds on the pit pass along the 1-2-3 method on the chickens and this should take the pressure off of his fixin some chicks.

One problem he could be having is trying to cook those darn chicks too hot. Lay back off the heat a bit on the smoker and it sure does help. Of course if he is grilling them up or using skinless chicken then it is another problem all together. Chances in that is he is just cooking them too long.

Bill Cannon
Texas BBQ Rub

[BBQDOUG]

Hay Woodman that friend wouldn't be old Texana now would it :lol: :lol:

[Buckeye]

Who else could it be? :twisted: