Pork Butt Hams Again (Pops Brine and Weber Kettle)

Discussion in 'Grilling Pork' started by woodcutter, Jun 14, 2013.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.


     
    Last edited: Sep 27, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG] I'm in for the q-views!  Have fun at the lake!

    Kat
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.



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


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


    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!
     
  4. dave17a

    dave17a Smoking Fanatic

    How long did you brine them, that looks greeeeat! Wanna try that.
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    They were in the brine 14 days. Pop's brine makes the tastiest hams. I have been keeping my brine bucket working for several months steady.
     
  6. cmondo84

    cmondo84 Newbie

    Nice job with the Ham, it is always good to see what people can do with almost any type of grill.
     
  7. aint nuthing wrong with those hams...ill take a sammy now please....go ahead..ill wait. lol. thanks for sharing.
     
  8. dave17a

    dave17a Smoking Fanatic

    Why did you put twine around them?
     
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    I fileted the bones out and tied them so they would stay together. I think next time I will just brine them with the bones left in.
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I think they look great.  I would stay with taking the bone out, makes a much better slice.
     
  11. dave17a

    dave17a Smoking Fanatic

    Dumb ? So no cure # 1 ?
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This would work with a pork loin? For cb?
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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
     
    Last edited: Jun 20, 2013
  14. woodcutter

    woodcutter Master of the Pit OTBS Member

  15. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    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
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's some Great looking Butt Ham, Todd !!!

    You gotta be lovin' that !!!

    Bear
     
    Last edited: Jun 21, 2013
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks Bear! You know what pulled ham is all about.
    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!
     
  18. mneeley490

    mneeley490 Master of the Pit OTBS Member

    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.
     
    Last edited: Jun 21, 2013
  19. woodcutter

    woodcutter Master of the Pit OTBS Member

    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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