Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
unless you would cure the raw shoulder it will come out like a butt .great for pulled pork.
a cured ham can be smoked and it will improve the flavor. Just make sure to keep it moist so it doesn't dry out
Thanks dacfan. I was going to try one friday. Found some on sale for cheap. Was going to ask the same question friday before I fired up the mes. Your link shows the exact cut I bought. Butt Half Ham. Could not find any threads anywhere concerning them. Anyone know if I should smoke at 275. Or should I go lower and longer?
While this is a ham and not a shoulder, double smoking a pre-cooked ham can turn out very good results. I re-smoke them until about 150° or so internal.
Wish I had pics but I peach glazed one with peach jam and peach dices on Christmas. Smoked with my smoke daddy and 200 on the grill. Used apple and hickory. It was GOOD!
JamesB that ham looks so good I'm afraid I'm going to get dehydrated cause I can't stop salivating. I had better drink a couple beers before its to late
I resmoke a Corn King formed ham every week for my lunches, it adds tons of flavor to it; this shows it whole but I now cut it in half for more surface area.