SMOKED PULLED HAM

Recipe:
Whole smoked ham
Yellow mustard
Sweet and Smokey seasoning
Cajun seasoning
Smoke at 300 degrees F for 4 hours (I used hickory wood pellets)
Braised in apple cider and a light beer of your choice for 1.5 hours. (You can move it to the oven for this part.)
I added more sweet and Smokey seasoning after the ham was shredded

[@kevinfenton2781]

I like the way you do things and Explain everything KEEP UP THE GREAT WORK 🍺👍🏆

[@SuperandEman]

Need to try!

[@JimmyVYouTube]

I am going to make that Smoked Pulled Ham for the holidays! Xmas or New Years, thx Brian

[@BrianSkibicki]

Hell yeah man! Let me know how it turns out!

[@Rcord03]

You score the ham to allow the fat to self baste it. But also as you said to allow the rub to seep into the meat.

[@BrianSkibicki]

See I didn’t know about the fat self basting! Thanks for coming thru man!

[@ChefVicCuisine]

Wow! New sub here! I recently made a Pineapple Honey Glazed Ham on my page too and *your dish looks amazing!* Hope to stay connected! 😁

[@BrianSkibicki]

Thanks man! I just watched your video and subbed to your channel! Your production value is amazing! I gotta step my game up lol

[@brich2929]

You gotta let that shizz sit wrapped over night in the fridge before you smoke

[@BrianSkibicki]

Oh shit really? I’m gonna try that next time thanks for the advice!