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

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woodcutter

woodcutter

Master of the Pit
Original poster
OTBS Member
Jul 2, 2012
3,308
163
Marathon Wisconsin
I pulled 2 pork butts out of Pop's brine last night.

DSCN7857.JPG

DSCN7857.JPG


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

DSCN7858.JPG

DSCN7858.JPG


And test fried.

DSCN7861.JPG

DSCN7861.JPG


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.

DSCN7864.JPG

DSCN7864.JPG


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


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

DSCN7898.JPG

DSCN7898.JPG


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DSCN7908.JPG

DSCN7908.JPG


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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!
 
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Looks great!!

How long did they stay in the brine??

Were they injected??

  Craig
 
Woodcutter said:
DSCN7908.JPG

DSCN7908.JPG


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!
Click to expand...
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
 
fpnmf said:
Looks great!!

How long did they stay in the brine??

Were they injected??

  Craig
Click to expand...
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.
 
Bearcarver said:
Woodcutter said:
DSCN7908.JPG

DSCN7908.JPG


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!
Click to expand...
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
Click to expand...
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.
 
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