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Smoking a cured ham for pulling

post #1 of 3
Thread Starter 
I've had a pork cushion curing in pop's brine. Took it out this evening, rinsed, and have it sitting in the fridge to smoke tomorrow. However, I've had something come up tomorrow evening, and I'm not sure I'm going to have the time to finish it using the method I see most here following.

I see them starting at low temps around 130 and gradually bumping up to higher temps. My question is why? Why not just start at 225 and cook to IT of 205? That is the purpose of dragging it out?

@JckDanls 07 - @Bearcarver, any thoughts?
post #2 of 3
Steve... I've not seen this method of low temp cooking for a ham... but then again I've not cured and smoked a fresh picnic ether... all hams I have done have been pre-cooked.... could you point me to the thread/s where you seen it... for me I just start out at 225`-250` .... As far as pulling goes.. I've not done that neither so I don't know what the finish IT would be for pulling ...
post #3 of 3
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