Bone in shoulder question???

[Smkryng]

I've got a bone in shoulder in Pops brine and Saturday is gonna be the big day for him. I think I’m just gonna hot smoke this guy but I’m wondering what temp to take it to? Do I need to take it to 200 like an uncured shoulder for tenderness or can I hit a lower temp and it still be fine. I read earlier that 145 is okay but I don’t need some shoe leather. I’m not wanting a “pulled ham” it’s gonna be more for slicing if that helps.

 

[zachd]

165-175 would do it
Once it stalls I would try and pull it out smack in the middle of the "stall" or a little before the middle

You still want it to break down some but not too much otherwise well like you said you don't want pulled ham

 

[Smkryng]

165-175 would do it
Once it stalls I would try and pull it out smack in the middle of the "stall" or a little before the middle

You still want it to break down some but not too much otherwise well like you said you don't want pulled ham

Thanks, not that there would be anything wrong with a pulled ham but I don’t think that’s the direction I wanna go. I’m thinking more of a Christmas kinda ham instead

 

[zachd]

Yup now I don't know if brine will make a difference or not but that's what temp I take out for non brined shoulder for sliced pork.

 

[Smkryng]

Yeah that’s what I’m having trouble determining, if the cure is gonna make it tender at a lower temp.

 

[browneyesvictim]

In my opinion you want to go 160-165 or go 190-195. Anything in-between is ok, but you are catching tenderness and juiciness at either ends of the spectrum. Because it is bone-in, it will be easier going with the higher temp to make slicing around the bone a bit easier. Take a look in my list of threads for a couple that I have done, but I generally use boneless shoulders.

 

[Smkryng]

I agree, boneless would be ideal and will definitely be the way I go next time. I just happened to have this one thawed when my cure came in the mail lol. I admit, I was impatient.

Take a look in my list of threads for a couple that I have done,

I’ll do this for sure, thanks!

 

[noboundaries]

When I do cure pork shoulders, I'm making buckboard bacon. I take them to 145F max and don't care about the time. The cure has killed all the baddies. I usually leave it whole and slice off what I want to brown like bacon. It doesn't get as brown as bacon, but gets a nice crust on it.

 

[chef jimmyj]

First off, the Cure/brine is a game changer. The Salt is very effective at tenderizing the meat as well as causing it to retain moisture. Taking cured ham,shoulder, CB to 145 with carryover is not only more than enough for safety, the meat will stay juicy, tender and have that Holiday Ham texture so many grew up enjoying. At an IT of 165+, so much connective tissue has broken down that the muscle fibers separate and startto get stringy . Additionally, the proteins in the fibers start to shrink to the point that moisture is lost and hams get dry.
Smoke at 130, increasing 10 degrees every hour to 170, until l the IT hits 145. Takes 12 to 24 hours. Or at 225, about 4-5 hours to 145, rest 20 minutes or so on the counter, tented with foil, slice and serve...JJ

 

[Smkryng]

First off, the Cure/brine is a game changer. The Salt is very effective at tenderizing the meat as well as causing it to retain moisture. Taking cured ham,shoulder, CB to 145 with carryover is not only more than enough for safety, the meat will stay juicy, tender and have that Holiday Ham texture so many grew up enjoying. At an IT of 165+, so much connective tissue has broken down that the muscle fibers separate and startto get stringy . Additionally, the proteins in the fibers start to shrink to the point that moisture is lost and hams get dry.
Smoke at 130, increasing 10 degrees every hour to 170, until l the IT hits 145. Takes 12 to 24 hours. Or at 225, about 4-5 hours to 145, rest 20 minutes or so on the counter, tented with foil, slice and serve...JJ

Thanks. This was what I was looking for but couldn’t find a here nor there answer on the internet. Everything I did find was all over the place on time and temps. Or told me that 145 is a safe temp but not the outcome as far as tenderness at that temp. I choose to hot smoke this one because being my first cured ham I want to make certain that I’ve got it cured through and through and that my injection and time were correct. May just cold smoke the next one after I get a little confidence in my method.