Wow. That was gooooood!
Processed out the doe I killed Friday.
Took the "football" section of the ham out for the freezer, trimmed and cleaned up the "flat" 2 sections and marinated them in Moores marinade + olive oil for about 2 hours.
Put on the smoker with some cherry wood chunks at 1pm. Let it roll until 6:30pm internal temp was about 156'.
Let it rest for 15 minutes and sliced thin like roast beef. Perfect medium/medium rare.
Served with spring mix salad and some left over wine.
Boy it was gooood! Still moist and tender enough when sliced thin across the grain.
Processed out the doe I killed Friday.
Took the "football" section of the ham out for the freezer, trimmed and cleaned up the "flat" 2 sections and marinated them in Moores marinade + olive oil for about 2 hours.
Put on the smoker with some cherry wood chunks at 1pm. Let it roll until 6:30pm internal temp was about 156'.
Let it rest for 15 minutes and sliced thin like roast beef. Perfect medium/medium rare.
Served with spring mix salad and some left over wine.
Boy it was gooood! Still moist and tender enough when sliced thin across the grain.