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Pork Butt Hams Again (Pops Brine and Weber Kettle)

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woodcutter

woodcutter

Master of the Pit
Original poster
OTBS Member
Jul 2, 2012
3,308
163
Marathon Wisconsin
I wanted to smoke these cured butts and bring the IT up 205 for pulled ham but my plans have changed. We are taking then to the lake this weekend and they will be done on a 22.5 Weber kettle grill.

So far brined them in Pop's Brine and rinsed with cold water. Will let a pelicle form when we get there.

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I'm in for the q-views!  Have fun at the lake!

Kat
 
Did the minion method for the first time on the Weber with a water pan. I had a piece of oak every 4"- 6" inches. The temp held at 230 with all vents wide open. I slightly closed the top vent and it stayed at 225 for 9 hours with another 3-4 hours of KB left.

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I pulled them at 190 IT and sliced. It took a sharp knife as it wanted to pull instead of slice.

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Much darker and less mahogany color than when I use my smoker.

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This cut slice shows the largest piece of fat in the whole butt. I will take up to higher IT from now on as most of even a heavy fat is broke down and in the meat at 205.

When I tell guests and relatives I made some ham, they can't believe how tasty it is.

Thanks for looking!
 
Nice job with the Ham, it is always good to see what people can do with almost any type of grill.
 
I think they look great.  I would stay with taking the bone out, makes a much better slice.
 
I have been using this brine for belly bacon. Want to do cb now.

Doesn't say anything about cb.


I am sure it will work
 
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Looks great, Todd!  I'm with you....curing small hams is fun and addictive.  I've got another leg section curing right now too.

Sounds like you are a big fan of pulled ham.  I've got a few butts in the freezer I was planning on using for PP or sausage, but I may have to earmark one of them to cure and try your pulled ham recipe too.  Thanks so much for a great post!

Have a great day and weekend!
Clarissa
 
That's some Great looking Butt Ham, Todd !!!

You gotta be lovin' that !!!

Bear
 
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Bearcarver said:
That's some Great looking Butt Ham, Todd !!!

You gotta be lovin' that !!!

Bear
Click to expand...
Thanks Bear! You know what pulled ham is all about.
SnorkelingGirl said:
Looks great, Todd!  I'm with you....curing small hams is fun and addictive.  I've got another leg section curing right now too.

Sounds like you are a big fan of pulled ham.  I've got a few butts in the freezer I was planning on using for PP or sausage, but I may have to earmark one of them to cure and try your pulled ham recipe too.  Thanks so much for a great post!

Have a great day and weekend!
Clarissa
Click to expand...
You are right! I have gone off the deep end with these hams lately. I really wanted to put these last 2 in the smoker until IT is 180 and slow the smoker temp down to 205 for an extended time and see how much of the fat I can get broken down into the ham. I have 2 butts thawinging the fridge right now for ham with but after thinking about CB I think I will go pick up 3 loins at Sam's an make some CB. I have also been out of Kabanosy for a while maybe I will use those 2 butts for that. Thank you!
 
Looks great! I've done many smokes on my Weber OTG using the minion method or indirect. I own 3 other smokers, including one I built myself, but I can't think of a more versatile one than a Weber kettle. It is just amazing how they will hold a steady temp, even in less than ideal conditions.
 
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mneeley490 said:
Looks great! I've done many smokes on my Weber OTG using the minion method or indirect. I own 3 other smokers, including one I built myself, but I can't think of a more versatile one than a Weber kettle. It is just amazing how they will hold a steady temp, even in less than ideal conditions.
Click to expand...
I'm going to make a ring to hold the charcoal around the outside of the charcoal grate. I have been around Webers as long as I can remember and use the coal separators often but have never done the minion method. Sometimes I think the older I get the stupider I get but in this case I have been stupid all along....lol
 
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