Butt Ham Foamheart

Discussion in 'Pork' started by foamheart, Aug 22, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Butts were on sale, bought a couple of CryoPacs. I debones and froze awaiting cold weather. But I thought I'd cut off a chuck, cure it, cold smoke it, then either cook it or re-smoke it.

    Brine was simple Pops, plus some fresh garlic, bay and some maple extract. Fit perfectly in the tupperware.

    The above is after 3 weeks.

    You know me, I like everything nice and tidy or tighty?

    Fired up the auxillary smoke generator, hickory and apple

    Pulled the chip tray to clean and load, doing hickory and apple chips to go with the pellets. Thought i would show the burn of the pecan shells from my last smoke. Too many of thise old bo good pecans will make the meats untastee, but this one didn't.

    I threw the piece of that little piggie in the smoker with the lit pellet smoker. I am actually seeing the perfect neiche for it now. It starts and ends the smoke, and smokes thru the main absorption temps. I install the chip tray hopefully about 90 IT where its really does a beautiful job amacking the pick with smoke and flavor.

    Open latch, door cracked

    Vent fully open. Door cracked, vent full open, temp at 250 for the first hours to de-water.

    After an hour of pellet smoke, setting in the chip tray and reducing the box to 120 degrees.

    Close the door.

    Adjust the vent.

    Note the increased smoke content when the box dropped temp and the the chips where ignited. Looking nice after the first hours. Planning a three hours smoke now.

    After 4 hours total smoke, apple/hickory Highest IT 129 degrees.

    I pulled it, let it rest, wrapped in foil and into the fridge. I don't believe I have ever enjoyed the hickory apple smoke snell on a piece of meat as much. It was exceptional!

    Not sure if I am going to re-smoke and go to Pulled pork, maybe now bake it and slice it, Awwww........ the possibilities! A honey Satsuma glaze with little whole cloves stuffed in the diamonds after scoring the fat cap? This is easiest looking piece of ham I have ever had with that fat cap.

    So what was for supper?

    Homemade Smoked Cajun Sausage, 20/24 gulf white shrimps, and jumbo lump crab meat GUMBO. Just enlarge it and look, I got a pint canfresh frozen for 9.00. If I would have know it was going to be for real, I would have bought cases! The crabs, the fresh shrimp, the light roux, its one of the sweetest tasting gumbo's you can cook, one one sweeter is lobster tail.

    When I cook the ham I will return with updates! Its just like a huge slab of bacon, LOL I guess it really is buckboard bacon, isn't it. The meat and the fat just fekt like at any second it would turn liquid, it jiggled like jello!  I miss bacon!!!!!
  2.  Looks really good. I will be watching for the finish. The gumbo looks fine also.

  3. moikel

    moikel Master of the Pit OTBS Member

    You certainly eat well.
    I love that seafood gumbo, it's a great looking plate.
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice job all around Foam I would love to try making a Ham like that, just need another fridge for curing.Thanks for sharing.

  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank ya thank ya......... I always used fresh she crab in my seafood gumbo, and I buy picked crab to throw in the pot sometimes. When I do, the containers normally say lumb crab meat when its picked. This is the first time I ever got lump when it it said it, bound to have been a mix up.

    Still wondering about how to do the ham. Re-smoked and pulled, or baked and glazed.
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am looking forward to your final process. Don't leave us hanging!

  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Mike, around here you go two weeks without some gumbo people start to talk. Lump crab and/or Lobster is never in a gumbo, it is too expensive and we don't have lobsters in the Gulf. A butcher once had a broken Aquarium where they had live lobsters and it broke. He was mad about all the mess and decided to give me all the lobsters. So I made a gumbo, talk about a rich gumbo.
    Thank ye Thank ye...... if you have room for a large Ziploc you have room to cure! You'll note I only did a part of one butt, that is not even the big piece.
    Looks now like Monday at the earliest, and I feel like I am forgetting something.......... Sisiters family is comming visiting tomorrow. I look after my Dad, he has alzheimers (90 years old, I just call it old age) and 3 weeks ago he fell and broke his leg. They operated, he finially came home Thursday and this place has been a zoo since.

    Monday at the earliest.
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hope your dad is healing good.

    I am watching for the rest.
  9. darwin101

    darwin101 Meat Mopper

    I want a couple slices of that!  and a Satsuma   [​IMG]      Lookin good Foam
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    It is nice you will see your sister but it is tough when your dad is ailing. All the best to both of you.
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Sir, He is a character, You can tell him to not remove the leg brace, he agrees, you turn you back and he removes it. You question him about it and he says, I have alzheimers, What do you expect I can't remember....LOL

    He has a convienent memory.
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks man, I just don't want to rush it after almost a month. AND it smells so good.
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks man.
  14. Gumbo looks awesome. Can't wait to see the ham. May god give you and your family strength in this trying time. :241:
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , need to do one , but $ is tight around here now .

    Thanks for the look and  . . .
  16. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Last edited: Aug 24, 2014
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Great lookin smoke & meal as always Foam. Thinkin of you all, hoping the best for your Dad, you & the rest of the fam !
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, I have to do the Marine DI thing cause he figures at his age he's going to do what he wants. He usually got away with it till now.  Now its tuff, but he has to do what conducive to healing, at 90 its going to be slow anyway. I just have to make him mad enough to do what he needs to.......
    Thats the good thing about doing a BUTT. Catch 'em on sale, and then hunk 'em up the size you want. I was getting where I really liked picnics, then realized that the butt was more fat, more fat is more flavor in my book.

    Once you learn patience, everything else just sort of falls into place (sooner or later).
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Only thing cheap around here is me, and I am not sure I am worth it either. You know the prices are not going to deop back. Once they start up....... well .
    Thank you sir. Pop'll be ok, he is just not as sure of it right now as I am. He's just bored and frustrated.
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Because of all the hustle and bustle around here right now I opted for wrapping it and cooking it traditinal.

    After removing the string, I scored the fat with cloves inserted.

    A bit of the Captain w/some Maple syrup

    Fresh chopped pineapple

    Maraschino Cherries and the remaining juice (These were flest from the little neices trip out here Sunday. As a kid remember always wanting to sit and eat all the cherries you wanted?) Me either but now is a different story.

    No spices, no liquid but the cherry juice and the syrup.

    I was curing /seasoning the new MES40, so I fired up the MES30 and threw it in.d I tore it open and smoked with apple for another 45 mins.

    Now its been cured, steamed and double smoked. Do you see the "Pan drippins"?? ZOMG that is some totally awesome stuffies. It was cured and pre smoked perfectly! Not sweet, not saltly, so tender it fall apart on the fork. It is a perfect cooked ham..... did I mention tender? All that fat, cooked to 202 degrees. A mazing taste!

    Seriously, please hang in there, I have an idea how best to showcase this perfect Butt! Yes, It could be pulled but..... well I will be back soon with the photos of the perfect meal with this ham. You didn't know I was a ham whisperer did you, they tell me how they would be best prepared to compliment their individual taste! Its the perfect meal!

    I swear I'll be back.

    Its a totally awesome tasting butt, faux ham, and the flavors!!! The meat is so tender its pullable, the rendered fat is perfect, I don't know, I don't thing I could blend these tastes again this well...... 
    Last edited: Aug 26, 2014

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