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Easter butt

Discussion in 'Pork' started by willy appleseed, Apr 14, 2019.

    1. :emoji_sunglasses: D2FAC84F-B7FF-4DA1-AF35-81C0F8366400.jpeg Been on here for awhile just getting around to trying to post some results(pics)[​IMG] :emoji_blush:
     

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    JJS, Bearcarver and gmc2003 like this.
  1. smokerjim

    smokerjim Smoking Fanatic OTBS Member SMF Premier Member

    looks good, pics came out good to
     
  2. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    nice looking ham.

    Warren
     
  3. JJS

    JJS Smoke Blower

    Looks delicious
     
  4. Nole4L

    Nole4L Fire Starter

    I have one curing right now. Trying to decide if I should cook it Saturday and re-heat on Sunday or just cook it Sunday. Any thought? How long did this one take?
     
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    I'm not sure what you're doing with it:
    If you're taking it to about 203° & pulling it for pulled pork or Pulled Ham (cured), I would do it the day before & heat it up on Sunday.
    But if You're going to slice it, I'd Smoke it on Sunday. Then slice & serve.


    Bear
     
  6. Nole4L

    Nole4L Fire Starter

    slicing it on Sunday although it does remind me that I want to try curing one before pulling it. Never done that but I've heard good things. Today was a couple spatchcocked chickens.
     
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    I'm curing one right now (first day) for Pulled Butt Ham. I should be Smoking it toward the end of next week.
    Below is a link to one I did as half Buckboard Bacon & half Pulled Butt Ham:
    Buckboard Bacon and Pulled Cured Boston Butt Ham

    Bear
     
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Good, Willy!!
    Next time take a picture of it sliced or Pulled for us please.
    I'll bet that looked Great !!

    Bear
     
  9. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Now that is a fine example of a ham. Nicely done.

    Point for sure
    Chris
     
  10. Thanks all! It was a wet cure smoked about 6 hrs. Sliced it for ham .thankful fo all the recipes,wisdom, examples,and advice great group pops brine tastes great
     
  11. Bear click on thumbnail under picture for cut away view
     
  12. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    OOOOPS---Shoot, I didn't see that before---Old Age I guess!
    Now that looks Great !!
    Needs a big "Like" !!

    Bear