Bill, just wanted you to know That I followed your recipe for smoked brisket today and it turned out to be the best brisket I have ever smoked . Tender and melt in your mouth, a big hit with my family. Love your book. Cathy
I competed in Apopka, Fl. in the Old Florida Out Door Festival. Very bad weather a lot of cold rain. Hard to compete with my stick burner offset smoker. Just wanted to confirm to you that you brisket video was great. I took 2nd in brisket .55 away from first in the Back Yard Division. Up until then I had not finished better than 5th in brisket. Your rub and injection are spot on great. Best tasting brisket I’ve ever had. I’ll be reordering the rub and probably your video on chicken. I finished 7th overall out of 33 teams. 10th pork, 13th ribs and 23rd in chicken. I did struggle with the rain, I was not happy with my ribs and pork, I usually produce a better product and iffy with the chicken. I also have your book Competition BBQ Secrets a lot of good pointers in there as well.
Trying to glaze a ham in your oven or smoker usually results in a thin coat of glaze on the ham and a pan full of melted sugar that didn’t stick to your ham. Store bought honey baked hams also have very little glaze on them or they just provide the glaze in a separate package and you have to do it yourself in the oven.
Some glaze recipes call for just white sugar – other just brown sugar. Some stores charge $10/lb for a ham glazed with just white sugar. You can glaze the ham yourself and save about $8/lb.
So… Here’s a method to get a true caramelized honey and brown sugar glaze on your spiral cut ham. It’s delicious and easy – give it a try! Do this after you have reheated your ham on your smoker…
Buy a whole boneless ribeye roast. You don't have to buy prime beef. Choice will do just fine. And be careful -- some of these roasts are labeled "prime rib" but that label has nothing to do with the grade of beef. What they call it on the label and the grade are two different things. So you can actually buy a "prime rib roast" that is choice or even select grade beef. One of the big stores like Sam's Club should have choice boneless ribeye roasts available.
I think choice boneless ribeye roasts are around $7/lb and true prime roasts run much higher at $25 to $35/lb.
Preheat your smoker to 300 deg. Use your favorite flavor of wood.
Trim the fat cap off - trim it down to about 1/8"
You'll end up with a teardrop shaped piece of meat. This will cook unevenly. So take some butcher's twine and truss it up every two inches so the whole roast is round. Use a surgeon's knot - just like a square knot but with 3-4 loops in the inside which helps you to pull it tight. A regular square know will just slip.
Apply a generous coat of your favorite rub..
Stick a thermometer probe on a wire into the center of the roast and smoke it at 300 deg to an internal temperature of 125 for rare, 135 for medium rare and 145 for medium. I prefer 135 as 125 is too pink for me and at 145 and over and it starts getting tough. A large roast cooked to 135 deg internal will take only about 2.5 hours to cook.
Remove strings, let rest for 30 minutes, and slice about ½" thick.
Reheating tip - be careful when reheating leftover slices. If you get them too hot, they will start to get chewy. So just warm them up being careful not to get them too hot. Warming them in a warm au jus sauce would work nicely.
Speaking of au jus, you can buy commercial au jus at your local grocery. Or you can catch the drippings from your roast using a foil pan and the liquid from the resting period (just let it rest in the foil pan). Strain and seperate the fat off with a fat seperator and you have your au jus.
I know a lot of you like a good smoked ham for Christmas or Easter, so I’m going to tell you how to smoke hams on your BBQ smoker. The thing with smoked hams is, they are already cured and/or smoked before you buy them. A ham is the entire back leg of the hog. There is also something called a picnic ham which is the smoked portion of the front leg which is just below the Boston butt. If you are cooking a butt or fresh picnic ham or even a fresh ham, just slow smoke it according to the directions in the book “Competition BBQ Secrets”.
Since hams are already cooked and/or cured by definition, all you really need to do is reheat them.
There are basically 5 different types of hams:
fresh uncured (just smoke it like a picnic ham or butt)
canned but not pasteurized
canned and pasteurized
dry cured or Virginia smoked ham
To prepare a Virginia smoked ham or dry cured ham, do the following..
1) Wash the smoked ham with a brush to remove as much of the salt as possible.
2) In a large container, cover the ham with cold water and let it stand for 12 hours. Preferably do this in the refrigerator.
Reheating on your BBQ smoker directions:
These directions are good for any kind of pre-cooked or cured ham that just needs to be reheated…
Preheat your smoker to 325 deg F.
After rinsing, score your ham in a criss cross pattern. A clean box cutter or sheet rock knife set to the proper depth is a good tool for this job. About a 1/4 inch will do.
Apply your favorite glaze liberally all over the ham. I personally like a simple yellow mustard honey glaze made with equal parts honey and yellow mustard. Feel free to use your favorite ingredients like brown sugar, pineapple, etc.
Smoke your ham for 20-25 minutes per pound until the internal meat temperature is 155 deg F.
Remember… the ham is alreday smoked, so go easy on the smoke. Just a little extra to infuse your glaze with a touch of your favorite smoke flavor will do.
10lb trimmings or use boneless pork butt (10-25% beef is good too)
5 tbsp granulated salt
1 tbsp sugar
2 cloves of fresh garlic smashed and chopped
1 tbsp coarse black pepper
1 1/2 tsp marjoram
2 cups ice water
Basically, I just grind my trimmings using the die blade with 1/4" holes, mix in my ingredients and start stuffing. If you are the type of person who likes to "wing it" and do your own thing, just be sure to add about 1 cup of liquid per 5lbs of meat. Then just add whatever ingredients you want... dried spices, salt, fresh herbs, fresh veggies like garlic, onion, peppers, etc. For the liquid, you can use whatever you want... water, beer, wine, etc. Do you have unused BBQ rub sitting around that you got as a sample? Or just something you bought to try out? You can use that stuff up in your sausage too!
Important Note: What we are doing here is barbecue sausage - NOT cold smoked or even cured sausage. So, it is important to cook it to an internal temperature of 165 deg F. Since this is fresh sausage, hot smoked to the proper temperature, you do not need to use sodium nitrate.
Saftey tip... When working with any meats, do not let it get to room temperature for very long - keep it as cold as possible at all times.
Cooking... Get your smoker up to 225 deg F. Place the sausages right on the rack trying not to let them touch each other. Insert a BBQ Thermometer with a wire probe about 5 inches into the center of a sausage end. Cook to an internal temperature of 165 deg_F.