First Attempt - Bear's Buckboard Bacon and Cured Pulled Boston Butt Ham

Discussion in 'Pork' started by briggy, May 24, 2015.

  1. briggy

    briggy Smoking Fanatic

    After reading numerous threads on here, this one just sounded like a must try.  Thanks again to Bear for an awesome step-by-step page:

    Two butts de-boned and sliced in half getting ready for the TQ and brown sugar mix:

    Out of the fridge after 10 days, rinsed in a water bath for 30 minutes (changed water once):

    Test slices for frying (my test slicing technique could use some work).   Nice red color all the way to the center.

    Fried up in the cast iron skillet for a test taste.  Not only was this not too salty, I was quite tempted to fry up some more!

    Back into the fridge, one more day to go.   More to come tomorrow!
  2. briggy

    briggy Smoking Fanatic

    CBP, garlic, and onion powder:

    Smoked for 2 hours on no heat with hickory in the AMNTS.  Pieces for bacon were just pulled at 140.  Long way to go on the pulled ham.....
  3. briggy

    briggy Smoking Fanatic

    Here are the finished BBB pieces after resting.  Will have to freeze for awhile before slicing:

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Briggy.

    If you can, I'd fridge that finished BBB for a couple days first. Then freeze for 4 hours before slicing.

    Be Back for finished Pics.

  5. briggy

    briggy Smoking Fanatic

    I pulled the BBB at 2AM, I might be impatient and slice a little early.
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Great lookin BBB, I need to make more....
  7. briggy

    briggy Smoking Fanatic

    Stuck in the 160s.............

  8. briggy

    briggy Smoking Fanatic

    Man I love bacon - fresh out of the freezer for 4 hours:

    Somehow lost 14 degrees on the pulled ham in the last hour..........I guess that is a stall.    
    gary s likes this.
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    HMMM, You really shouldn't be losing 14 degrees from a Stall. What Smoker temp are you using?

    If you stopped to foil, and added cold pineapples & juice, that'll take the temp down.

  10. briggy

    briggy Smoking Fanatic

    I think it is from the pineapples and juice that I just added.   The smoker is at 252 right now.
  11. briggy

    briggy Smoking Fanatic

    Of course I had to cheat and fry a couple of pieces up while packaging - this is my first taste of BBB and this stuff is just fantastic!

    6 pounds into the deep freeze - 1 pound left out for me.

  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK-----I should have mentioned to heat the juice before adding it.

    Hang in there, it'll get there.

    LOL---You're Hooked!!

  13. briggy

    briggy Smoking Fanatic

    Here are the final pulled ham shots:

    Thanks for checking in and I hope everyone had a great Memorial Day weekend.
    bearcarver likes this.
  14. Man, That looks great, Don't you love Bear's Step by Step.  I have tried quite a few and they all turn out great. If I could give him more points I would, So I'll give you [​IMG]

    Good Job. The BBB is one of my favorites and that pulled Ham  Wow !!!

  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    That Pulled Ham looks Great Briggy!![​IMG]

    That's one of my all time favorite Sandwiches!![​IMG]

    Nice Job!-----------[​IMG]

  16. briggy

    briggy Smoking Fanatic

    Thanks Gary, I couldn't agree more, Bear's Step by Step is great!
  17. briggy

    briggy Smoking Fanatic

    Thank you Bear, your Step by Step did the trick again!
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Tasty looking BBB.


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