Pulled Ham from Bone In Boston Butt

flyboys

Smoking Fanatic

Original poster

Thread starter

Oct 14, 2007

603

42

Southeastern PA

• Nov 30, 2013

• #41

Woodcutter said:

Fat is the secret ingredient. (Don't tell anyone)

Click to expand...

The secrets safe with me!

 

GaryHibbert

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 20, 2013

10,099

3,751

Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Nov 30, 2013

• #42

Hey Fly

That looks absolutely fantastic.  Just one question---what the hell is honey powder and where do you get it??

Gary

 

flyboys

Smoking Fanatic

Original poster

Thread starter

Oct 14, 2007

603

42

Southeastern PA

• Nov 30, 2013

• #43

GaryHibbert said:

Hey Fly
That looks absolutely fantastic.  Just one question---what the hell is honey powder and where do you get it??
Gary

Click to expand...

Thank you Gary! Honey powder is dehydrated and ground up honey. I got it from Amazon to experiment with in making rubs. I was a little worried what it would do when the moisture hit it from cooking, but it didn't seem to be a problem. It gave a nice taste to the ham. I made a version of Pigs Worst Nightmare rub and added some to it as well. I've tried it on chicken and turkey so far and we all really like it.

image.jpg

• flyboys
• Nov 30, 2013

image.jpg

• flyboys
• Nov 30, 2013

 

shtrdave

Smoking Fanatic

May 11, 2010

666

16

SW Pennsylvania

• Dec 24, 2013

• #44

I found buckets, and have mine in the brine now will be 2 weeks come thursday, will do it next weekend. Not much of a pineapple on ham guy, love it on it's own though. So I will have to figure something else out for that. Was going to order the honey powder and try but they were out of it, I haven't checked for a couple days though.

Thinking of the pepper, and garlic on the outside.

 

flyboys

Smoking Fanatic

Original poster

Thread starter

Oct 14, 2007

603

42

Southeastern PA

• Dec 25, 2013

• #45

shtrdave said:

I found buckets, and have mine in the brine now will be 2 weeks come thursday, will do it next weekend. Not much of a pineapple on ham guy, love it on it's own though. So I will have to figure something else out for that. Was going to order the honey powder and try but they were out of it, I haven't checked for a couple days though.

Thinking of the pepper, and garlic on the outside.

Click to expand...

That sounds good Dave. Make sure to let me know how you make out. Did you end up putting two in the same bucket?
The honey powder ends up giving a sweet taste. I like it, but if you don't like pineapple on ham, it may be something to think about.

 

shtrdave

Smoking Fanatic

May 11, 2010

666

16

SW Pennsylvania

• Dec 27, 2013

• #46

Mine has been in for 2 weeks, and the plan was to smoke it this weekend, but now things have come up is it okay to leave it in the brine another week without any bad effects? I wouldn't think so, but never brined anything only dry cured using Tenderquick.

thanks, and I can't wait to cook this thing.