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.
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11/9/13 at 12:03pm