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Smoked Pork Shoulder – Day 2

First thing first, get the rub on the meat! For this I decided to  use McCaffrey’s Spicey Brown Mustard instead of plain ole French’s Yellow Mustard. I applied about a table spoon to each side and coated it with a nice film of mustard. I than took the second jar of the Grill Mates rub and applied about half of it to each side (~1/4 cup per side). I let that sit for about an hour and fifteen minutes to get it up to room temperature. While that was getting up to room temp I got my smoker going. I don’t have anything fancy and don’t believe you need it. My smoker is a cheap $120 Brinkmann (similar to this one), nothing fancy but a good starter.

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Smoked Spiral Ham

For Christmas dinner I wanted to try something new. I initially thought about smoking a turkey, but my wife suggested a ham. So off to the net I went. How to Smoke a Honey Baked Ham was the one I decided on, mainly because it sounded good and had a new trick for a mason jar. I did not alter this recipe so full credit goes to Malcom Reed! I did add my tricks though, which was placing a pan ofapple juice in the smoker with the ham and basting it every hour. I only smoked it with apple wood for about 3 hours, that’s when I noticed the internal temp was at 140°F and brought it inside.

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