HOW TO SMOKE A SPIRAL HAM RECIPES

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TEXAS BEEF BRISKET – INSTANT POT RECIPES



Texas Beef Brisket – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 115 minutes

Yield 8-10 servings

Number Of Ingredients 14

3 tbsp smoked paprika
3 tbsp brown sugar
2 tbsp kosher salt
1 1/2 tbsp onion powder
1 1/2 tbsp garlic powder
2 tsp pepper
1 1/2 tsp ground cumin
1 tsp chipotle chili powder
1 tsp dried oregano leaves
3/4 tsp ground mustard
1/2 tsp cayenne pepper (optional)
4-5 lb beef brisket (fat trimmed to 1/4 inch or less and cut into two pieces)
1 cup Water
1/2 cup BBQ sauce

Steps:

  • In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
  • Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 75 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
  • Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.
  • Slice meat against the grain and serve.

HONEY GLAZED DOUBLE SMOKED HAM - LEARN TO SMOKE MEAT WI…



Honey Glazed Double Smoked Ham - Learn to Smoke Meat wi… image

To take double smoked ham to a whole new level of amazing, we used a spiral sliced ham. Each slice was pulled back carefully and honey was drizzled generously along with a good dusting of my original rub

Provided by Jeff Phillips

Categories     Entree

Prep Time 15 minutes

Cook Time 180 minutes

Yield 6

Number Of Ingredients 4

9-11 pound ham ((, (ready-to-eat, spiral-sliced)))
Honey
Jeff’s original rub
Pineapple/Root Beer Glaze

Steps:

  • Remove all of the netting and wrapping from the ham and lay the ham on a cutting board or preferably down into a large foil pan.
  • Pull the slices apart one by one and drizzle honey down in there.
  • Add more honey to the top of the ham and the flat or front area. Spread it out with a brush or your hands.
  • Pull back the slices once again and sprinkle a bit of rub down in between each one. Oh so good!
  • Now apply rub all over the outside of the ham including the flat area in the front.
  • To finish things off, drizzle more honey all over the top,sides and front of the ham.
  • Tip: if the slices start to fall down in the front, use toothpicks to pin them up. I figured this out about halfway through the smoking process ;-)
  • Set up your smoker for cooking at about 240°F using indirect heat.
  • If your smoker has a water pan, fill it with hot water.
  • We are going to apply light apple smoke for the full 3 hours that the ham is in the smoker.
  • Most store bought hams do well if you smoke them at 230 to 240°F for about 3 hours. These are already cooked and the process is only to add more smoke flavor and to add seasoning and perhaps crisp up the outside here and there. If you want to smoke for less time, that is perfectly acceptable but results may vary.
  • When the smoker is preheated, place the pan with the ham into the smoker. The pan will catch drippings and keep your smoker cleaner.
  • Note: Some smokers such as the Bradley advise strongly against using aluminum pans in their smokers. I recommend that you follow the manufacturers advice for the safety and well-being of your smoker.
  • After about 2 hours, you can opt to make the pineapple/root beer glaze and pour it over the ham. This is optional but recommended.
  • Make the glaze using 1 cup of root beer, ¼ cup of brown sugar, 1 TBS of butter, 2 TBS of Jeff's original rub and ½ cup crushed pineapple (undrained).
  • Add the ingredients into a sauce pan over medium-high heat.
  • Bring to a boil and let it reduce for 6-8 minutes to thicken.
  • When it's finished, gently pour it all over the top of the ham.
  • Alternative glazing method if you did not use a pan in the smoker: Remove the ham from the smoker about 15 minutes early, place it in a oven safe pan or dish and pour the pineapple/root beer glaze all over the top of the ham.
  • Place into an oven preheated to 275°F for about 10 minutes.
  • After 3 hours of smoking/cooking time, the ham is finished and can be removed from the smoker.
  • Remove the ham from the pan onto a serving platter and call dinner.

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