OK a coulple of firsts....

[Paymaster]

... for me. I cooked my first fattie and my first shank portion ham. Ham is still on, fattie is about gone.I left the rine on the ham. Is that a good idea?

[HFD26]

Below is what Bigwheel advised about the rind on a picnic ham.



Leave the skin on till about hour 3 with a pit temp of about 260-275 then use a sharp knife and a set of tongs to remove the skin then re-rub the wet spot on the meat and put the skin fat down on the grate. Continueth to cook the meat and the skin as separate units till the meat gets to 185 will make it nice and sliceable. Skin be ready to rip when it gets nice and crunchy. Just how I do it of course. Many mo ways to skin a cat than this but skinning a raw picnic aint no day on the beach. Hour 3 that skin slip off like you stepping out of an old house shoe.

bigwheel

[murf]

Home brined ham? If so I'm flying east.

[Paymaster]

Ok, here is the final product before the starving masses got to it.:D

[david brace]

Paymaster...a naked fattie or a stuffed one?

DB

[Paymaster]

Naked. I just wanted to try one without stuffing, for my first. Man it wuz goooood with saltines.:)

[Papa Tom]

GOOd lookin grub PM....

[Zeeman]

Looks good enuff to eat PayMaster. Throw dat hide & bone off da roast in a pot with about a pound of white beans. Dat just mite be good.
z

[Bowhnter2]

Looks good Paymaster!

[Paymaster]

Thanks y'all. It sure was good for my first try at these.

[Paymaster]

Looks good enuff to eat PayMaster. Throw dat hide & bone off da roast in a pot with about a pound of white beans. Dat just mite be good.
z

Sorry Zee but before ya told me that, the ole coon dog got the rine. Next time though.:idea: