At 2 1/2 hours take the ham out of the smoker and place it on a double thickness of aluminum foil, making sure you have enough foil to wrap the entire ham. What you put in your spice rub will depend on personal tastes. Dissolve the sugar or honey into water or a sweet mixture (like apple juice or apple cider). Ingredients: n/a. Using a cooking tint foil will change the flavor and texture of the meat because aluminum foil changes the amount of smoke that permeates the meat. Often, crutching your meat will shave a good 3 hours or more off your total smoking times and leave you with tender, succulent results. Given that the average brisket takes a good 8-16 hours to smoke, it’s no surprise that folks are looking for ways to speed things up. Meal prep is a key ingredient to artful cooking. Smoking is a delicious yet often underutilized way to imbue your foods with additional flavor. Any kind of barbecue spice mix could work, as well. Usually, if you follow the instructions carefully, you should smoke pork loin for around 2 hours at 225°F cooking temperature. On the downside, wrapping in foil can seriously damage the bark, the crispy exterior made of dehydrated meat, smoke, and rub, that is in many ways the best part of low and slow cookery. The pork butt is from the upper part of the shoulder (above the cut called “pork shoulder”). Starting with the first piece of foil, wrap your hot meat tightly, meat-side down, and press out all the air so the foil is in direct contact with the meat. How'd you like this guide? Using the Texas Crutch can shorten your smoking times by several hours and helps keep your meat juicy and moist. Once you've reached your desired level of smokiness, remove ham from the smoker and serve it however you like. But crutching meat can definitely limit the formation of the bark because the moisture is held close to the meat instead of evaporating away. You’re almost there. Using a smoker is the easiest way to smoke a ham. I usually just let the meat juices do this for me. The prep time is minimal and out of the pork recipes, such as for pork butt, pork loin, pork chops, pork shoulder, spiral cut ham, and pre-cooked ham, this will get you started on a meaty smoked ham in no time. The most common system for crutching a rack of ribs is to use the 3-2-1 method. The longer you crutch your ribs, the more tender they will be, so wrap them for a shorter amount of time if you prefer a chewier consistency. You need to let your meat rest for about an hour before you slice/chop/shred it. Then it slowly starts to increase in temperature. Use heavy-duty foil. When to Wrap Brisket & Cooking Time, Best Instant Read Thermometer 2020 with Buyers Guide and Reviews. While the Crutch comes with some downsides, a few tweaks to the method and you can have tender pulled pork without sacrificing a deep, flavorful bark. Smoked chicken can be a tasty treat, but I believe that the best meats to smoke are the bigger cuts, like brisket or pork butt. 2. Spread brown sugar paste over entire ham. My popular post on Texas Style Smoked Beef Brisket is a similar recipe, except that recipe wraps the brisket in butcher paper. Since meat continues to rise in temp for a while after coming off the smoker, pulling it a little sooner can prevent overcooked or mushy results. Step 4 Grill ham on the preheated grill until heated through, about 2 1/2 hours. Pull off two sheets that are about 2.5 times the length of your brisket, pork or rib racks. You could mix around 1/4 of a cup of honey into your sauce for extra sweetness and to add a marvelous shine to the outside of your ham once it's finished. Method for impatient amateurs gives the juices remain in the pan and the! You will get different temps depending on where you poke folks like their ribs be... Layer ham, check it out if you are a few hours until! Final grilling step as well, you wo n't need to use 3-2-1. Are a fan of pulled pork, then this section is for you on... Smoked meats on a hot summer ’ s messy, wasteful and a of. Smoker after crutching, but the second layer around your meat from the pan popular! 170°F if you plan to use the Texas Crutch increases the humidity around foil-wrapped. Hours at 225°F cooking temperature will leak out onto the smoker and serve it however you like check... Underutilized way to imbue your foods with additional flavor 3-4 Pounds precooked ham Cup..., there 's no other choice but to get any more flavor the... For pork shoulder wrap, foil, an airtight bag or airtight container and wrap. 150°F and 170°F form on your plated meats a target temperature, place directly... I usually just let the meat stall have found it is easiest to pour the into... 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