Morning Folks, Need a little advise or a lot. Bought a Smithfield Pork Shoulder Picnic ham to try Jeff's rum-injected ham. Unfortunately this ham is not pre-cooked so now I need to smoke from scratch. Fine print is always important! Package instructions state cook at 350 for 18 to 22 minutes per pound (10 pounder) and a finish temp of 148. I'm thinking smoke temp of 240 and 1.5 hours per pound but finish temp is my question. Any ideas?
post #1 of 4
11/26/13 at 8:46am
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post #2 of 4
11/26/13 at 8:50am
post #3 of 4
11/26/13 at 8:55am
post #4 of 4
11/26/13 at 9:00am
OK, then it's safe to do it slow. Hard to say how long at what temp, but you have to go by internal temp.
Maybe somebody did a 10 pounder to give you an approximate time at what temp.