After 14 days curing, it's time to make some BBB and pulled ham.
I originally planned to turn the whole 9lb butt into BBB which is why I didn't de-bone or split it before curing (wanted some nice wide slices), but after roaming these forums and seeing what a big hit the pulled ham has been for everyone, I had to try it so it was split and de-boned post-cure.
We had another couple over last night and bed time was a bit late (3am...). Needless to say, 7am came early, head is throbbing, and this has saved me from leaving the house to run errands..
Two (long) weeks ago; rubbed with TQ, brown sugar and bagged.
Friday night: Soaked 1/2 hour, patted dry.
Split and de-boned on my oversized cutting board...
Saturday morning: The larger half will be my pulled ham. WSM dialed in to 250-265F range with hickory.
The smaller fat cap half will be my BBB. Into the Big Chief with apple.
Stay tuned. Really excited about this smoke.