Fat, drunk and stupid is no way to go through life
Never thought to make a ham. Not a big fan of hams, other than in a sandwich. But bourbon glazed anything can't be all bad.
The biggest downside of my rig is it's a huge pain to open it to do anything. Doing a shoulder I only open it three times. Once after three hours to load in more wood, one more time after another three hours to load the shoulder into a braising liquid, and then the last time, to eat. If a thermometer falls out or starts giving an obviously bogus reading, you just have to live with it, pretty much. I put two probes into the meat for that reason, with a third probe monitoring the air temp. I put a bi-metal thermometer at the top but only as a sort of a valve for air flow. If the smoke's billowing, I close the opening somewhat and vice versa.
Got any tips for brisket? Do you brine and/or inject? Thoughts on styles of rubs? The rub I use for the pork shoulder is pretty spicy, but I've heard that brisket likes black pepper a lot more than sugars or cayenne or paprika. This is my pork shoulder rub, for reference:
- 1/4 cup paprika
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 2 tablespoons black pepper
- 1 tablespoon cayenne pepper
No snowflake in an avalanche ever feels responsible.
Harlem Shake is taking over the country......
"Politics is the Art of Looking for Trouble, Finding it Everywhere, Diagnosing it Incorrectly, and Applying the Wrong Remedies"
Valandui's Weekly Music Video
Conducting From the Grave: The Rise