I pulled the last two buts out of Pops brine last night, rinsed, let soak in fresh water for about an hour that was changed halfway through, then let sit uncovered in the fridge to form the pellicle. I also did a fry test, and it was not salty at all.
Woke up this morning to a balmy 19 degrees, which is better than the 10 degree temps we've been having. We already have about a foot of snow on the ground, and they're calling for some more today, but I have no choice but to smoke this today.
I put the roasts in front of a fan to help a little more with the pellicle and fired up the UDS.
I filled the basket with charcoal and lump and filled the chimney up about 3/4 of the way to help combat the cold temps. I usually only put about 15 briquettes in the chimney. While the temp was dialing in, I seasoned the hams with cracked black pepper, garlic powder, onion powder, and cloves. Once the temps were hovering at 275, I put it on the UDS over apple and cherry wood.
As with the pulled pork, my plan is to smoke it at 275 until it reached an internal of 165, then foil and finish in a 300 oven.
