hungry hunter Posted October 23, 2011 Report Share Posted October 23, 2011 Ok heres one that I have tried and it turned out AWSOME!!!! 4 to 5 pound Venison ham, 1 can cherry coke , 1 can mt. dew mixed in wet tray, pecan wood, smoke at 210 for 4 hours, you won't regret this one. Don't forget to check on the fluids during the smoking process. Keep it full. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 24, 2011 Report Share Posted October 24, 2011 1 can cherry coke , 1 can mt. dew mixed in wet tray Is this a marinade or going in your water pan? Have done a few deer hams before, actually bought some maple cure from cabelas last order I placed and had planned on smoking a ham with it here sometime soon. Quote Link to comment Share on other sites More sharing options...
dbHunterNY Posted October 24, 2011 Report Share Posted October 24, 2011 now that i got my all in one grill and smoker i'll have to try it. gotta kill something first. Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 25, 2011 Report Share Posted October 25, 2011 Ok heres one that I have tried and it turned out AWSOME!!!! 4 to 5 pound Venison ham, 1 can cherry coke , 1 can mt. dew mixed in wet tray, pecan wood, smoke at 210 for 4 hours, you won't regret this one. Don't forget to check on the fluids during the smoking process. Keep it full. Is this a bone in hind quarter?? Did you brine before smoking, what temps are you shooting for internally??? If your smoking you should be cooking to temp not times?? Quote Link to comment Share on other sites More sharing options...
oneshot Posted October 27, 2011 Report Share Posted October 27, 2011 now that i got my all in one grill and smoker i'll have to try it. gotta kill something first. What kind (Brand) did you get???? Quote Link to comment Share on other sites More sharing options...
oneshot Posted October 27, 2011 Report Share Posted October 27, 2011 Is this a bone in hind quarter?? Did you brine before smoking, what temps are you shooting for internally??? If your smoking you should be cooking to temp not times?? Those were my questions too.... :smoke: Quote Link to comment Share on other sites More sharing options...
hungry hunter Posted November 6, 2011 Author Report Share Posted November 6, 2011 Sorry it took so long to answer. The Cherry Coke was in the water pan, internal temp ain't got a clue since I am kinda new to this, therometer outside read 210 degrees so I go by that, the time limit was 4 hours 15 minutes. Gander Mountain 30 inch gas smoker. I rubbed the outside with Italian dressing then a generous amount of rib rub on the outside. the ham was deboned. Quote Link to comment Share on other sites More sharing options...
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