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Pork Hams Butt with Pop's Brine (Pulled ham!) More! - Page 2

post #21 of 32
Thread Starter 
Quote:
Originally Posted by themule69 View Post

Looks great Woodcutter.

Happy smoken.

David


Thank you David!

post #22 of 32

Looks yummy!  The only thing I like better than smoked meat, is smoked meat topped with a fried egg!

 

Have a great day!

Clarissa

post #23 of 32
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post

Looks yummy!  The only thing I like better than smoked meat, is smoked meat topped with a fried egg!

 

Have a great day!

Clarissa


Thanks Clarissa! They scrambled up real nice.

post #24 of 32

That sure does look mighty tasty, thanks for the pic's and info.

post #25 of 32
Thread Starter 

Thank you Smoke Slinger, they were tasty.

post #26 of 32

I somehow missed this, but picked up on it from your comment on the wiki article. That looked so good, and is so easy...are you sure it's LEGAL?!?! LOL!!!

 

Nice work!!!

 

 

Eric

post #27 of 32

That's just sinful and I have to try it!!! We really like BBB and ham so this would be a real treat!!!

post #28 of 32
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

That's just sinful and I have to try it!!! We really like BBB and ham so this would be a real treat!!!

 

 

Quote:
Originally Posted by forluvofsmoke View Post

I somehow missed this, but picked up on it from your comment on the wiki article. That looked so good, and is so easy...are you sure it's LEGAL?!?! LOL!!!

 

Nice work!!!

 

 

Eric


Sinful is probably the perfect description. It is still legal but like most things I start to like it will probably be illegal soon.

post #29 of 32

Robert here very new here, sounding  like a dumb question. What is Pops Brine? Boy that ham looks great

post #30 of 32
Thread Starter 

Pops is a Moderator on this site who has shared his family's brine recipe. It makes some of the best ham and bacon.

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

http://www.smokingmeatforums.com/a/making-bacon

post #31 of 32

Woodcutter, you did an awesome job!!! What great color in that smoker!! I did the same thing last summer after seeing Bear's post on the Buckboard bacon cured butts using Pop's brine.  Did it the same way and it was a big hit for pulled pork.  Much better than normal pulled pork in my opinion and am now doing it this way.  Thanks for posting this as a reminder to me to do it again soon and to those who have never done this, to give this a whirl.  Reinhard

post #32 of 32
Thread Starter 

My brine bucket has been empty for too long! I'm hungry for some pulled pork butt ham again. Here are a few pictures.

 

 

Worked the bones out.

 

 

Out.

 

 

Trying the long way 1st after rolling the flaps were I was cutting.

 

 

Removed the fat caps for sausage.

 

 

Now for a 2 week brine. I'm going to smoke these until 205° so the ham will pull like pulled pork.

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