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I don't see any reason why you couldn't "bake" it in the smoker!

It's not only the salt, it taste diffent too. personally I love country ham, if prepared properly. I like to get the slices. I fry them in butter for a little while to brown them, then I throw in some onions and coffee. I boil the ham in the coffe a bit to suck out some of the salt. Then I take...

As long as it's not rotten or full of bugs it should be good. How old is it? If it's really old and dry it might be pretty weak flavor wise.

It's also on 11/20 at 8 am and 5:30 PM eastern time.

Actually he roasted the veggies and bread for flavor, after he mixed the remaining ingreidients he put the stuffing in the bag, then heated it in the microwave on high for 6 minutes (to get the stuffing up to almost 200 degrees) right after he removed the hot stuffing "bag" he put in in the...

In my kitchen the refrigerator rules are as follows: Raw poultry: 2 days cooked poultry: 3 days absolutely NO EXCEPTIONS! Raw pork: 3 days Cooked pork: 3-4 days Large raw pork cuts in cryovac (butt): 5 days in the garage fridge. Raw beef: 4 days Cooked Beef: 5 days Large cuts of beef in cryo...

Alton Brown's Gear for your Kitchen is and excellent research tool, maybe you wanna buy this first. You can find it at almost any Barnes and Noble or Borders. Gear for your Kitchen

It was hickory chips. Did you see the Good Eats episoder right after? He STUFFED a turkey. It was one of the best GE I have seen, but his method of stuffing was very unique, to say the least.

Well, from what I have gathered a brine works on the principal of osmosis, in which substances like salt move from a place of higher concentration to a place of lower concentration, sort of like nature's attempt at equalibrium. Sugar works exactly the same way as salt. I don't know what exactly...

Actually I've found that a modified version of brining works with "enhanced" poultry. Cut the salt in half and double the sugar. I actually prefer more sugar in my brines anyway, and sugar acts similar to salt in a brine. Except of course it leaves a sweet taste.

Brine, no need to baste!

Might give your Q a littler extra umph!

Well, I am finally getting around to reporting about my goat cooking experience weekend before last. Ok, I bought 2 different cuts of goat meat at the farmers market in Nashville. I bought a shoulder and a leg, both weighing aproxamately 6 lbs. The cuts were imported from Australia and weren't...

Shawn , I don't steam it but when I reheat mine I like to use a little carolina vinegar sauce diluted with some water and a little rub. Then I cook it on the stove until most of the liquid cooks out. I just add enough to add a hint of flavor, but if someone needs more sauce they can still add...

I've been want to try smoking Tuna or Salmon in my WSM. If I do that will meats get a fishy flavor later on? Or will I need to clean it real well before I smoke meat on it? BTW I am smoking goat this weekend, I will give a full report. If any Qer's in the middle Tennessee area wanna stop by on...

I've gotten to the point anytime I do a large cut, i.e. a butt or brisket, I make it an overnighter. I am a night owl and I HATE waking up early. I usually start about 11 or 12 midnight if I want it ready for dinner, or 6 or 7 if I want it ready for lunch. It usually finishes a bit early but I...

Your best bet would be to throw the mesquite in the trash and get some hickory Or just do what Doug said, one good sized chunk.

I haven't bothered to mop butts, briskets, or poultry. I have, however, recently started spraying my ribs with pineapple juice every 30 mins for the last 3-4 hours of the cook. I find that it causes the ribs to turn a beautiful mahogony brown and add a great sweet/sour wang to the flavor of the...

How about trading it for a pork butt??

I don't marinate brisket either. I like to use a rub that has no sugar or not much, I like to slather it with mustard first too. I usually pull when it hits 190 and wrap with foil for a couple hours.