Fresh cured ham is on the smoke.

[81433AD]

See you in 10 hours......

 

[Overwatch1]

Looking forward to it.

 

[John5757]

What temp you running at?

 

[81433AD]

Starting out @ 165

 

[81433AD]

This ham was wet brined for 5 days.

 

[81433AD]

Three hours in..

 

[John5757]

How did it come out

 

[81433AD]

How did it come out

It came out good, but was a train wreck. Went to finish it off with a bit more heat, small fire caused by the fat melted the netting. Tasted great though.

 

[WildMan]

What did you smoke it in that you were able to keep it at 165? I see it's pretty large; off set?

 

[81433AD]

What did you smoke it in that you were able to keep it at 165? I see it's pretty large; off set?

Traeger Timberline 1300.