First Buckboard Bacon / Pulled Butt Ham (Q-view)

Discussion in 'Pork' started by dukeburger, Apr 18, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    After 14 days curing, it's time to make some BBB and pulled ham.[​IMG]

    I originally planned to turn the whole 9lb butt into BBB which is why I didn't de-bone or split it before curing (wanted some nice wide slices), but after roaming these forums and seeing what a big hit the pulled ham has been for everyone, I had to try it so it was split and de-boned post-cure. [​IMG]

    We had another couple over last night and bed time was a bit late (3am...[​IMG]). Needless to say, 7am came early, head is throbbing, and this has saved me from leaving the house to run errands..[​IMG]

    Following Bear's step-by-step for this one. (Gary has another great thread on BBB)

    Qview


    Two (long) weeks ago; rubbed with TQ, brown sugar and bagged.


    Friday night: Soaked 1/2 hour, patted dry.


    Split and de-boned on my oversized cutting board...


    Saturday morning: The larger half will be my pulled ham. WSM dialed in to 250-265F range with hickory.


    The smaller fat cap half will be my BBB. Into the Big Chief with apple.


    Stay tuned. Really excited about this smoke.

    [​IMG]  
     
    Last edited: Apr 18, 2015
    gary s, bearcarver and disco like this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good Duke, your gonna really like BBB ! My fam likes it just as good if not better than belly bacon !
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start, Duke!![​IMG]

    Be Back for the Better Pics--------MMMMmmmmm........

    [​IMG]

    Bear
     
  4. miersc77

    miersc77 Smoke Blower

    :drool I'm in!
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Does anyone use finishing sauce with the pulled ham as you would pulled pork?

    IT 156F. Putting in foil pan @ 160F.

    [​IMG]
     
    Last edited: Apr 18, 2015
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never have, but I used a little BBQ sauce with it in a Sammy.

    I Treat it more like Ham. 

    A little Pineapple goes real good with it.

    Bear
     
  7. dukeburger

    dukeburger Master of the Pit OTBS Member

    Good thing I did this then!


     
    Last edited: Apr 18, 2015
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

    BBB still hidden away in the Big Chief doing it's thing. 105F IT on that.
     
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    BBB is finished! Pulled at 122F IT after 7 hours and change.

    Ham is at 183F IT. I may have finally planned a cook that finishes on time or early[​IMG]

    BBB DukeView (Sorry Bear)


     
    Last edited: Apr 18, 2015
  10. miersc77

    miersc77 Smoke Blower

    wow that looks good!!
     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks! [​IMG]
     
  12. carbine1koos

    carbine1koos Fire Starter

    Wow that looks amazing!

    [​IMG]
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job!!![​IMG]

    Boy are you in for some Treats!!![​IMG]-----------[​IMG]

    Don't forget the pulled & sliced goodness pics---Bears Need That !![​IMG]

    Bear
     
  14. Great job! [​IMG]

    You are going to really enjoy both of those pieces of butt done 2 ways. Bear's recipe is outstanding!
     
  15. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks, Bear!!!

    Sliced and pulled pics are promised, 198F IT!

    [​IMG]
    Thanks!

    Bear's step-by-steps have yet to disappoint [​IMG]
     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

    Ham finished up now. pulled out at 201F IT at 10 hours.

    A little peak (and taste) before a 1 hour rest [​IMG]


    What to do with those juices?? [​IMG]
     
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    Final verdict: [​IMG][​IMG]

    This stuff is unreal. Glad I did it this way. And I still have BBB to look forward to! [​IMG]

    You nailed this recipe, Bear, yet again.

    Qview

    Ripped off a chunk after 1 hour rest and pulled for dinner sammies. Left other piece in foil until after.


    Killer sammy! Made Jeff's sauce to top.


    Pulled the rest after dinner. Excited for Sunday breaky.



    All in all an amazing meal, thanks for looking!

    [​IMG]
     
    waterinholebrew likes this.
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That all looks tasty.... You'll love the BBB ! Thumbs Up
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Finish, Duke!![​IMG]

    I love Cured & Pulled Butt Ham!![​IMG]

    It just doesn't get better than that !!![​IMG]

    And the BBB to go!![​IMG]

    Bear
     
  20. Nice Job !!    You will hooked on both the flavors are fantastic, something you just can't get unless you do em your self. Everything looks great  [​IMG]

    [​IMG]

    Gary   

    P.S.     I have a half of a butt curing (4 days in) for Pulled butt ham right now
     

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