Transfer ham to cast iron pan or foil tray with liquid and wrap with foil. Plug the grill or smoker into your energy source.
Coat the outside of the fresh ham with a light layer of yellow mustard.
How to smoke a ham on a pit boss pellet grill. Apply one round of the glaze to the ham. Cook until the ham reaches 138 to. You can cut slits into the outer skin if you like but i like the presentation without it.
For this smoked brisket point, i'm seasoning it with kosmo's q texas beef rub and a li. Use mesquite or hickory pellets. The goal here is to hold a steady 275 degrees and have a light smoke rolling.
You’ll hear the fan come on first then you might hear the auger turn slowly feeding pellets into the firebox. I call it “double smoking”. Use hickory, pecan or competition blend.
Choose the right cut of meat. Cook until the ham reaches 138 to 140 degrees f. Traditionalists may prefer a charcoal smoker or charcoal grill, while efficiency fiends may opt for a gas smoker, electric smoker, or gas grill.
In the video i said 7days for the cure but i ende. Season with meat church honey hog bbq rub; The pit boss is one of the best ways to prepare your holiday ham.
If you’re twice smoking your ham on a gas or charcoal grill, prepare to smoke over low indirect heat. Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees f. Score ham in a diagonal pattern about ¾” wide.
Make sure there are enough to last 10 plus hours. If you want to smoke the ham for a while before turning the grill higher, you’ll want to set the grill to the smoke setting. Take the ham out of the fridge and remove the plastic wrap or aluminum foil, letting it warm up slightly for half an hour (to save time, you could do this part right before you start up your smoker).
Be sure to get the rub inside of the slits just cut into the skin. When it comes to grilling meat, today's barbecue pit boss, camp chef, or tailgater has many appealing options. So how long do you smoke it for?
After the ham has come up to temperature, place ham directly onto the smoker If you're an outdoor cooking enthusiast and you want to combine several of these methods, consider the option of a wood pellet smoker. Set your pellet grill at 225°f or below.
Remove from the grill and let rest for 10 minutes. Today i’m cooking a brisket point on pit boss vertical pellet smoker! In this video i show how to cure and make bacon for yourself in the comfort of your own home.
Prepare the meat with rub and seasonings. Place the brisket in the middle and remove the other racks. Remove the pit ham from the packaging and place it on the smoker.
Remember pit ham has already been smoked once, so we’re just warming it up in a smoked environment. Thank you for checking out this video!smoke your ham at 250 for about one hour. How to cook a ham on a pit boss pellet grill.
Fire up your pit boss and set the temperature to 225°f. Coat the outside of the fresh ham with your dry rub evenly and generously. Pat dry the ham and place a bluetooth thermometer probe, like the thermoworks smoke unit, into the center of the ham but not touching the bone.
Smoke your food over indirect heat. Fill the hopper of your pit boss with wood pellets. You can place the ham in an aluminum pan uncovered or directly on the grill grates.
It will take about 3 ½ hours for the pit ham. Below are the steps to follow, and they are the same regardless of what type of pellet grill you own. How to get more smoke flavor from your pit boss.
This ham recipe is perfect for easter, christmas or any other time of year. Slice and serve with any remaining glaze that didn't get painted onto the ham. Rotate the meat if there are hot spots on your pitboss (vertical pitboss grills are hotter towards the back).
Close the lid and smoke the meat until it reaches an internal temperature of 130° to 135°f. Bring injection ingredients to a boil over low heat in a sacuepan and mix. Place ham on the smoker flat side of the ham down.
Make sure the temperature knob is turned to the lowest smoke setting. Score ham in a diagonal pattern about ¾” wide. Set the temperature of your pit boss to 250°f;
Place the pork fat side down (on the middle rack of a vertical pitboss) insert a thermometer probe into the meat.