So I bought three bone-in pork shoulders a while back on a pretty good sale. Smoked one a couple of months ago for pulled pork, came out pretty good. I was going to try one as a ham, so I put it in Pop's brine (and injected it) the weekend before last. Of course, the day after I put it in the brine, shank half hams went on sale for .77 a pound so I bought one and cooked it up last weekend. Still got a bunch of leftovers in the fridge. Mrs. Scubo won't eat ham more than a couple of times a year, so this one's mine! All mine! The problem is I can't seem to find any info on doing shoulder hams, so I'm making it up as I go along. Am I doomed to failure here? Or will I end up with slightly bacony pulled pork (not that there's anything wrong with that)?
As it stands now, my plan is to smoke this weekend (14 days in brine), 8-10 hours cold with an AMNPS full of apple pellets, and when that runs out fire up the Masterbuilt with hickory chips at 200-250 until IT gets to 170 or so. Anything else I need to do with it, or anything I should have done differently from the beginning?
As it stands now, my plan is to smoke this weekend (14 days in brine), 8-10 hours cold with an AMNPS full of apple pellets, and when that runs out fire up the Masterbuilt with hickory chips at 200-250 until IT gets to 170 or so. Anything else I need to do with it, or anything I should have done differently from the beginning?
