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Smoke Time

post #1 of 4
Thread Starter 

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 #2 of 4

Let me get this right:

It's not pre-cooked or smoked, but it's cured???

 

 

Bear

post #3 of 4
Thread Starter 

Just says "Smoked Pork Shoulder Picnic" Ready to cook.

post #4 of 4
Quote:
Originally Posted by Bubbaj View Post
 

Just says "Smoked Pork Shoulder Picnic" Ready to cook.

 

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.

 

Bear

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