Pulled Ham

smokin monkey

Master of the Pit

OTBS Member

SMF Premier Member

Oct 27, 2013

2,356

278

Sutton In Ashfield, UK

• Oct 26, 2015

• #1

Pulled Ham

1.5 Kilo Pork Shoulder Cut (3.3Lb)

image.jpg

• smokin monkey
• Oct 26, 2015

Weighed out Salt, Brown Sugar and Cure #1

image.jpg

• smokin monkey
• Oct 26, 2015

Sealed in Vacum bag

image.jpg

• smokin monkey
• Oct 26, 2015

Put in the fridge and will turn every day for the next 10 days. Then will smoke it exactly the same as a regular Pork Butt.

Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book

 

Last edited: Oct 29, 2016

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

OTBS Admin

★ Lifetime Premier ★

Feb 17, 2013

16,944

7,032

Central Pa

• Oct 26, 2015

• #2

Never tried a pulled ham.

Will be watchin

 

smokin monkey

Master of the Pit

OTBS Member

SMF Premier Member

Thread starter

Oct 27, 2013

2,356

278

Sutton In Ashfield, UK

• Oct 26, 2015

• #3

c farmer said:

Never tried a pulled ham.

Will be watchin

Click to expand...

Hi Adam, was inspired by your Ham post.

 

Last edited: Oct 26, 2015

smokin monkey

Master of the Pit

OTBS Member

SMF Premier Member

Thread starter

Oct 27, 2013

2,356

278

Sutton In Ashfield, UK

• Nov 8, 2015

• #4

So 12 days curing,

image.jpg

• smokin monkey
• Nov 8, 2015

Left in fridge overnight uncovered, then added Jeff's rub.

image.jpg

• smokin monkey
• Nov 8, 2015

Onto GMG this morning using Fruit Wood Pellets. Cooking @ 115'C (239F)

image.jpg

• smokin monkey
• Nov 8, 2015

 

smokin monkey

Master of the Pit

OTBS Member

SMF Premier Member

Thread starter

Oct 27, 2013

2,356

278

Sutton In Ashfield, UK

• Nov 8, 2015

• #5

Three hours in and it reached 73'C (163F) Added Apple Juice and foiled.

Final IT 97'C (208F) 5 1/2 hours total cooking time.

image.jpg

• smokin monkey
• Nov 8, 2015

Rested then pulled,

image.jpg

• smokin monkey
• Nov 8, 2015

image.jpg

• smokin monkey
• Nov 8, 2015

As you can see the meat has that deep red appearance, like Bacon/Gammon and the flavour is also like Bacon/Gammon, slightly salty then flavour from the smoke and rub.

This is one of the best Pulled Pork (Ham) I have tried, and her who must be obeyed, who is getting smoked out! said she can not wait to have it in Taco's tomorrow.

Well it's back to work now, 300 for Hog Roast on Saturday night and 135 for Hog Roast Tonight, then we are closing down for this season, taking a well earned rest.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,253

4,709

• Nov 8, 2015

• #6

Nice job, looks great,  You will be hooked now.  

Gary

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Nov 8, 2015

• #7

Looks tasty!

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,939

4,228

Bend Oregon

• Nov 8, 2015

• #8

Looks tasty! Pulled ham with some mustard a slightly cr of cheddar on a good roll, Yumm!

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,293

5,695

Canadian Rockies

• Nov 11, 2015

• #9

Wow, SM. I love pulled ham and yours looks great!

Points.

Disco

 

dukeburger

Master of the Pit

OTBS Member

Oct 4, 2009

1,919

704

Sylvan Lake, Alberta

• Nov 11, 2015

• #10

Love me some pulled ham.

Never tried it with Jeff's rub, looks tasty

 

idahopz

Smoking Fanatic

★ Lifetime Premier ★

Nov 9, 2015

881

346

Rural Northern Idaho

• Nov 11, 2015

• #11

That's definitely something I would like to try - can imagine some of that pulled ham in my hash browns

Looks great