That is a very good looking Pan of Butt, and I do like a tasty butt.

Mothers Day Brisket. First time using peach paper. Absolute game changer. Came out perfect!


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Then went fishing a couple weeks ago. Asked the fish cleaner to keep the ling cod and halibut “collars”. They usually get tossed from what I understand. They were better than the filets! Soft meat, almost like crab. Delicious! Smoked in foil with butter, garlic and honey habanero seasoning from Costco.



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Last weekend Grocery Outlet had some ribs on sale for $1.99/lb and we needed room in the freezer so we pulled a brisket out. Been in a meat coma for a week…



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Nice!

Looks good

10 pork butts been going since about 0330.

Now that's what I'm talking about. Real professional.

I thought you were a pellet grill owner now, and those up-all-night videos were behind you?!

Those will be done for lunch

Well, have you ever seen a Pellet grill that would hold 10 butts?

This is just like a pellet grill. Just I tow this one around and feed it very large pellets one at a time by hand.

My smoker will hold 10 butts

I have that same smoker. Don't think I would have gotten all 90lbs of butt in there. Better for me to fire up the Smoke Wagon. I will be doing 10lbs of wings on my Camp Chef today though.

So - I finally got around to smoking the ham in the fridge.... 7#er. Pulled it out yesterday morning and opened it and put it back in a bag with apple juice thinking 1) it can't hurt and 2) maybe it would pull some salt out of it.... I was planning on cutting the spiral cuts deeper all the way to the bone, but damn - it was already to the bone Whole day soaking in apple juice - flipping regularly - onto the kettle today.... I was planning on standing it up on the bone, but dammit - when I put it on the kettle it was ~1/2-3/4" too tall to let the lid close.... so I laid it on its side.... Kettle rocked at 350-400 for a good hour and a half - then cooled down.... When I HAD to lay the ham on its side I had thought to myself 'I should stake the slices so they don't slump and dry out'.... I let it run for 30-40 minutes thinking it wouldn't be a problem --- but when I checked, it was.... so I staked them - and seeing that the slices were drying out - I started spritzing with apple juice --- I was feeding the kettle apple wood too.... Thing of beauty....




I let it coal out on the kettle for ~2+ hours of total cook time.
Damn.... one of the BEST hams I've EVER had!!! I broke it down.... nibbling along the way.... not really that hungry anymore --- but I planned on taking the face slice and making a ham and cheese sammy.... Fuk me ---- so damn good - a bit smoky as you would expect, but sooooo satisfying!!!





Killer fukking ham!!!!!!!!! Gonna be feasting on this shit for a while!!!!!
I am already looking forward to ham'n beans from the bone!

Next time I do a ham ---- gonna slice into the non-spiral chunk too so the apple juice will penetrate.... Haven't tried it yet, but I'm sure it wouldn't hurt!

90lbs....those are big butts and may not have fit