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Help with a Pork shoulder ham

post #1 of 2
Thread Starter 
We are attempting to convert a shoulder into a ham. Deboned and put in pops brine for 16 days. On the smoker as we speak. Problem is I have to leave in one hour and I am only at 110 degrees. Is it possible to stop cooking and throw in refrigerator and finish cooking Sunday. I figured I could get it hot enough so I could just warm it tomorrow.
post #2 of 2
Thread Starter 
Got it to 143 before I pulled it off the grill. Hope that's enough. Will warm up before eating Sunday .
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