First Buckboard Bacon / Pulled Butt Ham (Q-view)

dukeburger

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Sylvan Lake, Alberta

• Apr 18, 2015

• #1

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..

Following Bear's step-by-step for this one. (Gary has another great thread on BBB)

Qview

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• dukeburger
• Apr 2, 2015

Two (long) weeks ago; rubbed with TQ, brown sugar and bagged.

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• dukeburger
• Apr 3, 2015

Friday night: Soaked 1/2 hour, patted dry.

IMG-20150418-00688.jpg

• dukeburger
• Apr 18, 2015

Split and de-boned on my oversized cutting board...

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• dukeburger
• Apr 18, 2015

Saturday morning: The larger half will be my pulled ham. WSM dialed in to 250-265F range with hickory.

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• dukeburger
• Apr 18, 2015

The smaller fat cap half will be my BBB. Into the Big Chief with apple.

IMG-20150418-00691.jpg

• dukeburger
• Apr 18, 2015

Stay tuned. Really excited about this smoke.

 

 

Last edited: Apr 18, 2015

• 

Reactions: gary s, Bearcarver and disco

Rafter H BBQ

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• Apr 18, 2015

• #2

Lookin good Duke, your gonna really like BBB ! My fam likes it just as good if not better than belly bacon !

 

Bearcarver

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• Apr 18, 2015

• #3

Great Start, Duke!!

Be Back for the Better Pics--------MMMMmmmmm........

Bear

 

miersc77

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Jan 10, 2015

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Blackfoot, Id

• Apr 18, 2015

• #4

:drool I'm in!

 

dukeburger

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• Apr 18, 2015

• #5

Does anyone use finishing sauce with the pulled ham as you would pulled pork?

IT 156F. Putting in foil pan @ 160F.

 

Last edited: Apr 18, 2015

Bearcarver

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• Apr 18, 2015

• #6

DukeBurger said:

 
Does anyone use finishing sauce with the pulled ham as you would pulled pork?

IT 156F. Putting in foil pan @ 160F.

Click to expand...

I never have, but I used a little BBQ sauce with it in a Sammy.

I Treat it more like Ham. 

A little Pineapple goes real good with it.

Bear

 

dukeburger

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• Apr 18, 2015

• #7

Bearcarver said:

 
I never have, but I used a little BBQ sauce with it in a Sammy.

I Treat it more like Ham. 

A little Pineapple goes real good with it.

Bear

Click to expand...

Good thing I did this then!

IMG-20150418-00692.jpg

• dukeburger
• Apr 18, 2015

IMG-20150418-00693.jpg

• dukeburger
• Apr 18, 2015

 

Last edited: Apr 18, 2015

dukeburger

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• Apr 18, 2015

• #8

BBB still hidden away in the Big Chief doing it's thing. 105F IT on that.

 

dukeburger

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• Apr 18, 2015

• #9

BBB is finished! Pulled at 122F IT after 7 hours and change.

Ham is at 183F IT. I may have finally planned a cook that finishes on time or early

BBB DukeView (Sorry Bear)

IMG-20150418-00694.jpg

• dukeburger
• Apr 18, 2015

IMG-20150418-00696.jpg

• dukeburger
• Apr 18, 2015

 

Last edited: Apr 18, 2015

miersc77

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Jan 10, 2015

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Blackfoot, Id

• Apr 18, 2015

• #10

wow that looks good!!

 

dukeburger

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• Apr 18, 2015

• #11

Miersc77 said:

wow that looks good!!

Click to expand...

Thanks!

 

carbine1koos

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Apr 4, 2015

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• Apr 18, 2015

• #12

Wow that looks amazing!

 

Bearcarver

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• Apr 18, 2015

• #13

Nice Job!!!

Boy are you in for some Treats!!!

-----------

Don't forget the pulled & sliced goodness pics---Bears Need That !!

Bear

 

bad santa

Meat Mopper

Feb 20, 2013

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Friendswood, Texas

• Apr 18, 2015

• #14

Great job!

You are going to really enjoy both of those pieces of butt done 2 ways. Bear's recipe is outstanding!

 

dukeburger

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• Apr 18, 2015

• #15

Bearcarver said:

 
Nice Job!!!

Boy are you in for some Treats!!!

-----------

Don't forget the pulled & sliced goodness pics---Bears Need That !!

Bear

Click to expand...

Thanks, Bear!!!

Sliced and pulled pics are promised, 198F IT!

Bad Santa said:

 
Great job!

You are going to really enjoy both of those pieces of butt done 2 ways. Bear's recipe is outstanding!

Click to expand...

Thanks!

Bear's step-by-steps have yet to disappoint

 

dukeburger

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• Apr 18, 2015

• #16

Ham finished up now. pulled out at 201F IT at 10 hours.

A little peak (and taste) before a 1 hour rest

IMG-20150418-00697.jpg

• dukeburger
• Apr 18, 2015

What to do with those juices??

 

dukeburger

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• Apr 18, 2015

• #17

Final verdict:

This stuff is unreal. Glad I did it this way. And I still have BBB to look forward to!

You nailed this recipe, Bear, yet again.

Qview

Ripped off a chunk after 1 hour rest and pulled for dinner sammies. Left other piece in foil until after.

IMG-20150418-00698.jpg

• dukeburger
• Apr 18, 2015

Killer sammy! Made Jeff's sauce to top.

IMG-20150418-00699.jpg

• dukeburger
• Apr 18, 2015

Pulled the rest after dinner. Excited for Sunday breaky.

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• dukeburger
• Apr 18, 2015

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• dukeburger
• Apr 18, 2015

All in all an amazing meal, thanks for looking!

 

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Rafter H BBQ

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• Apr 18, 2015

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That all looks tasty.... You'll love the BBB ! Thumbs Up

 

Bearcarver

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• Apr 19, 2015

• #19

Awesome Finish, Duke!!

I love Cured & Pulled Butt Ham!!

It just doesn't get better than that !!!

And the BBB to go!!

Bear

 

gary s

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• Apr 19, 2015

• #20

Nice Job !!    You will hooked on both the flavors are fantastic, something you just can't get unless you do em your self. Everything looks great  

Gary   

P.S.     I have a half of a butt curing (4 days in) for Pulled butt ham right now