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 Post subject: Re: Injection Recipe Needed
PostPosted: July 9th, 2010, 8:34 pm 
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Justa Smokin wrote:
I need help I'm going to try to fix a 1/2 Ham on the Prince for Sunday any suggestion :idea:

Dr. Chicken's Double Smoked ham if it is not a fresh, raw ham.

BOB

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 Post subject: Re: Injection Recipe Needed
PostPosted: July 9th, 2010, 9:24 pm 
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Ok Bob from were ?

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 Post subject: Re: Injection Recipe Needed
PostPosted: July 9th, 2010, 9:31 pm 
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http://tinyurl.com/28ftfxn

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 Post subject: Re: Injection Recipe Needed
PostPosted: July 9th, 2010, 10:45 pm 
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What are the benifits of injecting butts? Flavor and moisture? I tried it once with apple juice and rub and the meat seemed mushy. May have overdone it so I haven't tried it since. I was trying to get more flavor into the meat.

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 Post subject: Re: Injection Recipe Needed
PostPosted: July 10th, 2010, 12:04 am 
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I think it is for flavor and moisture. I always inject with 3/4 c. apple juice,1/4 cup apple cider vinger, 2 TBS of rub,2TBS Brown Sugar, and 1 teaspoon of each pepper,salt,cayenne powder, garlic. Heat it in microwave mix and throw ice in to chill. I like it; maybe a pro can tune this up for me. :?:

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 Post subject: Re: Injection Recipe Needed
PostPosted: July 10th, 2010, 8:09 am 
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Does anyone mop their butt while it is in the smoker?

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 Post subject: Re: Injection Recipe Needed
PostPosted: July 10th, 2010, 8:29 am 
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Justa Smokin

I used the following on a bone-in 6 lb 1/2 city ham last Thanksgiving and smoked it on a weber for about 2 1/2 hours with hickory during first hour-sort of a double smoked ham-was a hit with family:

Smoked Ham Recipe

Baste:
1 6-7 lb. "fully-cooked" ham
1 cup chicken stock
1/4 cup amber or dark rum
1 cup pineapple juice
1/2 cup honey
1/4 to 1/2 c. blackstrap molasses
1 T. Dijon mustard
Juice of 1 large orange
2 tablespoons vegetable oil

Rub:
1 tablespoon black pepper
2 tablespoon sugar
1 tablespoon paprika
2 teaspoons dry mustard
1/2 tablespoon salt
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon cayenne

DIRECTIONS:
The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub all over the ham, wrap in foil and let sit in the refrigerator overnight.

In the morning take out the ham from the refrigerator and let it sit for about an hour. In the meantime prepare the smoker. You will be smoking at about 225-250 degrees.

Mix together the chicken stock, 3/4 cups of the pineapple juice, rum, vegetable oil, 1 teaspoon of the dry mustard, and the cloves. Bring to a boil over over medium heat and then cool mixture. Place ham in aluminum pan and pour baste over ham.

Place ham in smoker and baste every hour. During last 1/2 hour, add remaining baste ingredients to pan and stir to make a glaze-glaze ham several times duing last 30 minutes of smoking.

Good luck :D

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 Post subject: Re: Injection Recipe Needed
PostPosted: July 10th, 2010, 9:12 am 
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ButlerQ wrote:
Does anyone mop their butt while it is in the smoker?

Not necessary in a Stump's Smoker.
It was done (and still is, to some extent) in old, leaky stick burners that took because with all of the airflow going through the cooker and over the meat, it tended to dry out the meat. It also made them feel like they were doing something during those marathon cooks.

BOB

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Raw Meat Should NOT Need an Ingredients List

BBQ Pitmasters "Chicken Wang, Chicken Wang, Chicken Wang" Battle Wagon
Junior (for SALE! I need the room!)
Monster
Stump's Mini-Stumpster
Stump's Smoker Baby
Stump's Tailgater
Stump's GF222CM Sold but came back--Needs a re-furb job
Stump's Baby (in Black) Sold
Stump's Baby (in Copper) Sold
Stump's Stretch (Tuxedo Black) Sold
Stump's Stretch (Tuxedo Black reversed door) Sold
Weber "Homer Simpson" Edition Smokey Joe
BGE "Mini"
2 Concrete blocks and a rusty oven grate


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