Easter butt

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willy appleseed

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Original poster
Jan 30, 2016
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    Been on here for awhile just getting around to trying to post some results(pics)
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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?
 
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?


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
 
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.
 
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.


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

Point for sure
Chris
 
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
 
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