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Pork Hams Butt with Pop's Brine (Pulled ham!) More!

post #1 of 32
Thread Starter 

I pulled 2 pork butts out of Pop's brine last night.

 

 

 

 

They looked a little unruly so I squared them up a little.

 

 

And test fried.

 

 

For the brine I used:

1 gallon water

1Tbs cure #1

3/4 cup kosher salt

3/4 cup white sugar

1 cup brown sugar

 

Formed a pelicle in front of the fan.

 

 

I put them in the smoker this morning at 7:30. I forgot to lower the temp so it was smoking at 225 all morning. I was going to pull them at 142 but decided to take them up to 200 and try having some pulled ham. I will either have a special treat or ham jerky when it is done. 6/12 hours later is stalled like a regular butt at 157.

 

More will follow.


Edited by Woodcutter - 3/21/14 at 10:33am
post #2 of 32

I'm in. cured pork jerky might not be bad.

Happy smoken.

David

post #3 of 32

Lookin' good Todd!  Keep that qview coming!  popcorn.gif

 

Red

post #4 of 32
Thread Starter 

8 hours 171 IT

Still smokin'!

post #5 of 32

They are looking great. I am really curious to see how this turns out. Thanks for posting.

post #6 of 32

Beautiful Color on those bad boys!  Keep showing the q-views!

 

Kat

post #7 of 32

Looks great.

David

post #8 of 32

Nice , looks nice and Mahogany color.

post #9 of 32

Great color on your hams. Pulled pork butt ham sounds intriguing....I'm really interested to hear how they come out!  Keep us posted!

 

Clarissa

post #10 of 32
Thread Starter 

OMG! I highly recommend trying this. The pork butt ham has the same juicy characteristics that a normal slow low pork butt has. The meat is tender and juicy and pulls just like a normal pork butt on the smoker does. I wish I would have weighed and compared the starting weight to the finished weight because the ham did shrink about 25%. My daughter and grandchildren were here and they took 1 ham home that was taken off at 178. They said it it wouldn't pull but was excellent when sliced. After seeing how the butt did shrink I was guessing that the saltiness was going to accelerate but it tasted like the original taste test. Any way here are some pictures of the end result. My wife "Woodburner" made her scratch potato/ cheddar cheese and cream of chicken bake.

 

 

 

 

 

I smoked the 2 hams for 11 and 13 hours @225 with black cherry hunks the whole time. I added nothing to the outside, just formed the pellicle.

 

You may think it is strange but a few months ago I remember seeing a picture that Bearcarver had of some pulled ham heaped in a frying pan and he was breaking an egg on top of it. That picture stuck in my mind like a big fish or a golf ball going straight and ballistic. I think tomorrow will be the day.

 

 Thanks for looking!

post #11 of 32

This site is so great. Thanks for experimenting and sharing the results.

post #12 of 32

Looks great!!

 

How long did they stay in the brine??

 

Were they injected??

 

  Craig

post #13 of 32
Thread Starter 
Quote:
Originally Posted by Disco View Post

This site is so great. Thanks for experimenting and sharing the results.

Thanks Disco!

post #14 of 32
Quote:
Originally Posted by Woodcutter View Post


 

 

 

I smoked the 2 hams for 11 and 13 hours @225 with black cherry hunks the whole time. I added nothing to the outside, just formed the pellicle.

 

You may think it is strange but a few months ago I remember seeing a picture that Bearcarver had of some pulled ham heaped in a frying pan and he was breaking an egg on top of it. That picture stuck in my mind like a big fish or a golf ball going straight and ballistic. I think tomorrow will be the day.

 

 Thanks for looking!

 

Awesome!!!

As soon as I read you forgot to take it down from 225*, and you were going to leave it there for some "Cured Pulled Pork Butt", I knew you were in for an Awesome Treat!!!

People don't realize how easy it is!!!

All they have to do is cure a butt, as if it was a BBB, and then smoke it at about 225* until it gets to 200* IT. Simple as that !

Now you showed them you can even do it by accident.

 

That stuff is Awesome----Can't wait to get my taste buds working again!!! (I hope!)

 

Great Post, Todd,

Bear

post #15 of 32
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

Looks great!!

 

How long did they stay in the brine??

 

Were they injected??

 

  Craig

Thanks Craig!
They were in 15 days. I have been injecting butts about every square inch. These 2 butts I weighed and injected them 10% of their green weight. I found it to be all the brine they could hold which was the same as I have been doing in the past.

post #16 of 32
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Quote:
Originally Posted by Woodcutter View Post


 

 

 

I smoked the 2 hams for 11 and 13 hours @225 with black cherry hunks the whole time. I added nothing to the outside, just formed the pellicle.

 

You may think it is strange but a few months ago I remember seeing a picture that Bearcarver had of some pulled ham heaped in a frying pan and he was breaking an egg on top of it. That picture stuck in my mind like a big fish or a golf ball going straight and ballistic. I think tomorrow will be the day.

 

 Thanks for looking!

 

Awesome!!!

As soon as I read you forgot to take it down from 225*, and you were going to leave it there for some "Cured Pulled Pork Butt", I knew you were in for an Awesome Treat!!!

People don't realize how easy it is!!!

All they have to do is cure a butt, as if it was a BBB, and then smoke it at about 225* until it gets to 200* IT. Simple as that !

Now you showed them you can even do it by accident.

 

That stuff is Awesome----Can't wait to get my taste buds working again!!! (I hope!)

 

Great Post, Todd,

Bear


Thanks Bear! All that nice pork butt fat is broken down and soaked in the meat and no dryness what so ever. This morning it is really good cold.

post #17 of 32

Looks great Woodcutter.

Happy smoken.

David

post #18 of 32

Thanks for the great post. I cant wait to try doin that myself...

post #19 of 32
Thread Starter 
Quote:
Originally Posted by Mike Johnson View Post

Thanks for the great post. I cant wait to try doin that myself...


Thanks Mike!

post #20 of 32
Thread Starter 

It worked out for me to scramble a few eggs in the pan.

 

 

 

Delicious!!

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