HICKORY WOOD SMOKING RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken wings on a baking sheet.
• Bake in the preheated oven for 1 hour.
• Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips.
• Smoke chicken for 1 hour at 225 degrees F (110 degrees C).
• Transfer smoked wings to a large bowl and toss with barbeque sauce.

Steps:

• Heat up 2 quarts of the water in a large stock pot. Add the rest of the ingredients and cook, stirring constantly, until sugar and salt are dissolved.
• Add the remaining water to cool it down.
• Clean the ham by rinsing it with running water.
• Trim off the skin. Then, score the ham by lightly running the knife diagonally in opposite directions.
• Add the ham into the stock pot. If it is not fully submerged, weigh it down.
• Cover it with the lid or plastic wrap and keep it in the fridge for 7 days (1 day per pound).
• Take the ham out of the brine and pat it dry.
• Allow it to dry in the fridge for 8 hours and up to 1 day.
• Preheat one side of the smoker with half of the wood chips to 225 degrees F.
• Place the ham flat side down on an aluminum pan. Then, place it on the cool side of the smoker.
• Smoke it for 2 hours or until it reaches the internal temperature of 130 degrees F. Add more wood chips as needed.
• Liberally brush the ham with the glaze. Sprinkle the rub around it as well.
• Smoke the ham for an additional 2 to 3 hours or until tender and the internal temperature reaches 140 degrees F, basting with the glaze every hour.
• Serve and enjoy your smoked ham!