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First Attempt - Bear's Buckboard Bacon and Cured Pulled Boston Butt Ham

post #1 of 18
Thread Starter 

After reading numerous threads on here, this one just sounded like a must try.  Thanks again to Bear for an awesome step-by-step page:

 

 

Two butts de-boned and sliced in half getting ready for the TQ and brown sugar mix:

 

 

 

Out of the fridge after 10 days, rinsed in a water bath for 30 minutes (changed water once):

 

 

Test slices for frying (my test slicing technique could use some work).   Nice red color all the way to the center.

 

 

 

Fried up in the cast iron skillet for a test taste.  Not only was this not too salty, I was quite tempted to fry up some more!

 

 

 

Back into the fridge, one more day to go.   More to come tomorrow!

post #2 of 18
Thread Starter 

CBP, garlic, and onion powder:

 

 

 

 

 

Smoked for 2 hours on no heat with hickory in the AMNTS.  Pieces for bacon were just pulled at 140.  Long way to go on the pulled ham.....

post #3 of 18
Thread Starter 

Here are the finished BBB pieces after resting.  Will have to freeze for awhile before slicing:

 

post #4 of 18

Looks Great, Briggy.

 

If you can, I'd fridge that finished BBB for a couple days first. Then freeze for 4 hours before slicing.

 

Be Back for finished Pics.

 

 

Bear

post #5 of 18
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Great, Briggy.

 

If you can, I'd fridge that finished BBB for a couple days first. Then freeze for 4 hours before slicing.

 

Be Back for finished Pics.

 

 

Bear

 

I pulled the BBB at 2AM, I might be impatient and slice a little early.

post #6 of 18
Great lookin BBB, I need to make more....
post #7 of 18
Thread Starter 

Stuck in the 160s.............

 

 

 

post #8 of 18
Thread Starter 

Man I love bacon - fresh out of the freezer for 4 hours:

 

 

 

 

 

Somehow lost 14 degrees on the pulled ham in the last hour..........I guess that is a stall.    

post #9 of 18
Quote:
Originally Posted by Briggy View Post
 

Man I love bacon - fresh out of the freezer for 4 hours:

 

 

Somehow lost 14 degrees on the pulled ham in the last hour..........I guess that is a stall.    

 

HMMM, You really shouldn't be losing 14 degrees from a Stall. What Smoker temp are you using?

 

If you stopped to foil, and added cold pineapples & juice, that'll take the temp down.

 

 

Bear

post #10 of 18
Thread Starter 

I think it is from the pineapples and juice that I just added.   The smoker is at 252 right now.

post #11 of 18
Thread Starter 

Of course I had to cheat and fry a couple of pieces up while packaging - this is my first taste of BBB and this stuff is just fantastic!

 

 

6 pounds into the deep freeze - 1 pound left out for me.

 

post #12 of 18
Quote:
Originally Posted by Briggy View Post
 

I think it is from the pineapples and juice that I just added.   The smoker is at 252 right now.

OK-----I should have mentioned to heat the juice before adding it.

Hang in there, it'll get there.

 

Bear

 

Quote:
Originally Posted by Briggy View Post
 

Of course I had to cheat and fry a couple of pieces up while packaging - this is my first taste of BBB and this stuff is just fantastic!

 

 

6 pounds into the deep freeze - 1 pound left out for me.

 

LOL---You're Hooked!!

 

Bear

post #13 of 18
Thread Starter 

Here are the final pulled ham shots:

 

 

 

 

Thanks for checking in and I hope everyone had a great Memorial Day weekend.

post #14 of 18

Man, That looks great, Don't you love Bear's Step by Step.  I have tried quite a few and they all turn out great. If I could give him more points I would, So I'll give you points1.png

 

Good Job. The BBB is one of my favorites and that pulled Ham  Wow !!!

 

Gary

post #15 of 18

That Pulled Ham looks Great Briggy!!:drool

 

That's one of my all time favorite Sandwiches!!Thumbs Up

 

Nice Job!-----------:points:

 

Bear

post #16 of 18
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Man, That looks great, Don't you love Bear's Step by Step.  I have tried quite a few and they all turn out great. If I could give him more points I would, So I'll give you points1.png

 

Good Job. The BBB is one of my favorites and that pulled Ham  Wow !!!

 

Gary

 

Thanks Gary, I couldn't agree more, Bear's Step by Step is great!

post #17 of 18
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

That Pulled Ham looks Great Briggy!!:drool

 

That's one of my all time favorite Sandwiches!!Thumbs Up

 

Nice Job!-----------:points:

 

Bear

 

Thank you Bear, your Step by Step did the trick again!

post #18 of 18

Tasty looking BBB.

 

Disco

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