Originally Posted by Woodcutter
It's been already been 16 days in Pop's brine and I finally had a window of opportunity to smoke the hams. I started the smoking at 2:30 this morning. I must have been only half awake and set my AMNPS too close to my element. I woke up 4 hours later to find the apple pellets had caught on fire and spiked the smoker temp. The hams made from the whole loin were at 160. They are pulled and resting now and will be sliced later today. I'm hoping the brining kept them juicy. Here are a couple of pictures 4 hours into the smoke.
You can see the bottom edges show some dripping went on in the higher temp smoker. I haven't had this happen before. The butts are at 145 now and going up to 205. The butts didn't drip like the loins did (would have thought it would have been the other way around).
They look beautiful !!
Too bad about the AMNPS going up!! That's one of the reasons I do all my smoking during the day, while awake.
You might be OK at 160*. I used to take mine to 160* when USDA said 160* was the safe temp, and they were just a little dry.
I would have thought the butts would have done more dripping than the loins too, but maybe the flaming AMNPS was putting out more fire toward the front.
Best of luck on them!!