After smoking a pork butt yesterday for pulled pork sammies for the painting party. I thought self you forgot the samwich meat for this week so out came the 12lb ham and a secret fattie (to be seen at a later date) I rubbed it last night and started it at 5:00 am this mourning and it still on with a temp of about 158 internal. when will it be done???
post #1 of 4
5/25/09 at 8:02pm