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
"Are you a doctor?"
"Mantis Toboggan, M.D."
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"