Your Custom Text Here
Temp: 250°
Time: 5/6 hours
Prep ribs - remove membrane, rub light layer of yellow mustard for binder, cover in favorite rub (chipotle rub for this one).
Place on smoker - 3 hour
Wrap in foil with some butter, more rub, and some brown sugar. Place back in smoker - 1.5 hours
Unwrap and cover in sauce of choice - 30 minutes to 1 hour
I often want brisket but do not want the time commitment to make it or I don't want to deal with such a large piece of meat with only a couple people eating. When either instance is the case I turn to this.
Season chuck roast with SPG and smoke until an internal temp of 165°. Once it hits that internal temp wrap it in foil and place back on the smoker until a temp of 195-205° (205 for slicing & 195 if planning to make burnt ends with it). Remove from smoker, wrap the foil wrapped meat in a towel and place into a cooler for 45 minutes. At this point, if slicing, take out slice and enjoy… if making burnt ends, take out & cut into cubes. Place cubes in aluminum tray with some butter, BBQ sauce, and brown sugar (all to your liking) and place back on smoker for another hour.
Smoker Temp: 225°
Time: all internal temp related 5-7 hours likely
It has been awhile since I have done anything new on the smoker. This was an overall success, with just a couple small sections of the ham being a little dry. I also made a brown sugar glaze (recipe at the end of this post). Will certainly be making ham this way in the future!
10 pound smoked spiral ham:
• 225° for 1.5 hours - ham directly on smoker grates.
• 300° for 2 hours - ham in aluminum pan, with 1 cup vegetable stock, and covered tightly with aluminum foil. At the end of the 2 hours remove the foil and remove access liquid (saving the liquid for a future soup of some kind, and only leaving a small amount in pan for the final step)
• 350° for 30 minutes - with glaze, basting every 10 minutes (I also added 1 can of sliced pineapple to the pan, with the liquid from the can being previously used in the below glaze)
Brown sugar glaze:
Combine the following and simmer on low until fully incorporated. Then let cool and thicken slightly.
• 1 cup brown sugar
• 1/2 cup honey
• liquid from 1 can of sliced pineapple
• 1 teaspoon cinnamon
• 1.5 teaspoon chipotle seasoning
• 1/2 teaspoon black pepper
