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Pork Butt Ham

post #1 of 20
Thread Starter 
After reading about this for several months, I decided to give it a try.

I started out with a twin pack of bone-in pork shoulder weighing around 10 pounds each from Sam's Club. I deboned and cut each one in half leaving four similar sized pieces of meat that was netted to keep shape. Pop's brine was injected and then the meat submerged in the solution for 14 days.

This morning I fired my WSM up with some cherry wood to start the cook. These pictures are around four hours in.



I'm also using an Auber temperature controller for the first time on this cook. Testing it out during the day before trusting it for an overnight cook. So far it's dead on for temperature.

Thanks for looking, more photos to come.
post #2 of 20
Great start! Nice smoke! Gonna be some good eating!
post #3 of 20

Your going to love that cherry and those hams. Great start!

post #4 of 20

This should be a great smoke. I will be watching!

 

Disco

post #5 of 20

Looks good so far, can't wait for the out come of this thread

 

A full smoker is a happy smoker

 

DS

post #6 of 20
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post

Your going to love that cherry and those hams. Great start!
Woodcutter, one of your threads inspired me to try this.
post #7 of 20
Thread Starter 
9 hours in and they are all in the mid 170's for temperature. I'm going to take them to a little over 200.

Here are a couple more shots.

post #8 of 20

It looks good so far.

Happy smoken.

David

post #9 of 20

dang nab it that is looking good nice color on that

post #10 of 20

Just look at the beautiful cherry smoked color on your hams. Its like candy.

post #11 of 20
Thread Starter 
Getting closer 190 degrees.
post #12 of 20
damnnnn, thems looking good.... just wanted to ask why taking IT so high... gonna pull it ??
post #13 of 20
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

damnnnn, thems looking good.... just wanted to ask why taking IT so high... gonna pull it ??

Yep, going to pull three of them. I did pull one off earlier that will be sliced.
post #14 of 20
Wow. Just wow
post #15 of 20
Thread Starter 
It turned out great.


Netting removed.


The sliced one.


Some pulled.
post #16 of 20

What a terrific result!

 

Disco

post #17 of 20

That looks great nice post and great final product. points1.png

 

DS

post #18 of 20

Nice looking ham.

post #19 of 20

Oh my my my.... MMMMM goood.

post #20 of 20
Quote:
Originally Posted by CycloneFan View Post

It turned out great.


Some pulled.

 

Nice Job CycloneFan!!!:drool----------------:points:

 

I knew you'd love it !!:drool:drool

 

I was waiting for your response, just like I waited for Woodcutter's response when he pulled his first But Ham. I love it when people find out I wasn't kidding when I say this is some of the best stuff you can make!!!

At least it's my opinion that Pulled Butt Ham is even better than Pulled Pork----By a wide margin!!

 

Bear

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