I have been smoking hams for about a dozen or more years. It has evolved over the years, finally settling on smoking on one of my komado type smokers using apple/cherry and injecting with a mix of maple syrup, John Henry's Sugar Maple Rub and either water or chicken broth to thin it. Apple juice works too. I steep the rub into the liquid on the stovetop for just a bit, then cool it before injecting. Then crisscross score it and baste it with the same liquid. I smoke at over 350F on the komado.
But this year, I am going with the RT700. I put Cherry and Apply Lumberjack in the hopper and smoked for a couple hours at 225F then ramped up to 350F, basted again and rubbed heavily with the John Henry's Sugar Maple rub. Once that carmelizes, I'll do it again to build a candy like bark.
Part way done...
But this year, I am going with the RT700. I put Cherry and Apply Lumberjack in the hopper and smoked for a couple hours at 225F then ramped up to 350F, basted again and rubbed heavily with the John Henry's Sugar Maple rub. Once that carmelizes, I'll do it again to build a candy like bark.
Part way done...