Fresh ham/ pork shoulder

[bwk180]

Four hours into a smoke and already hit 100 degrees should I be worried. It is about 18lbs. The two pictures attached are before going in the smoker and two hours in more to come.

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• bwk180
• Dec 31, 2013

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• bwk180
• Dec 31, 2013

 

[hambone1950]

What temp are you cooking at ? Are you worried that it's cooking too fast or too slow ?

 

[bwk180]

I was at 225 with onboard analog thermometer but I don't have a back up to check that. I think it is going to fast. But I got a digital meat thermometer for Christmas and this is my first time using it. So this is my first time really seeing how it goes up. So I could just be paranoid. Lol

 

[bwk180]

I know it could hit its plateau and I will be fine but I dunno.

 

[hambone1950]

You'll be fine...that's not too fast and like you say , it'll stall at some point and then you'll wish it'd go faster.

 

[hambone1950]

What finished temp are you aiming for ? ......that's a bone in ham? It looks like a beauty.

 

[bwk180]

Yes bone in fresh ham not cured so I'm treating it like a pork butt. And shooting for 190 or so to pull it for New Years dinner. Going to be a long night. Smoking it in cherry and going to finish it with apple since I need apple for my side dish of smoked Mac and cheese.

 

[hambone1950]

Will that work ? Will it pull like shoulder ? Didn't know that was an option.

 

[bwk180]

I will like you know

 

[bwk180]

I read where you can so I hoping. Just a different part of the pig. Front instead of back.

 

[bwk180]

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• bwk180
• Dec 31, 2013

Eight hours in and temps are looking good sitting around 125 and rising slowly!!! Ready for the long haul overnight!!!

 

[foamheart]

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• bwk180
• Dec 31, 2013

Eight hours in and temps are looking good sitting around 125 and rising slowly!!! Ready for the long haul overnight!!!

That is a beautiful picture, you should print it out and have it framed!  There is a wizened old smoker around here who would just say one word to you....... Patience.

And believe me he knows what he's talking about.

Looks really great so far.

 

[bwk180]

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• bwk180
• Dec 31, 2013

12 hours in and the cherry pellets are taking their color.

 

[driedstick]

 
That is a beautiful picture, you should print it out and have it framed!  There is a wizened old smoker around here who would just say one word to you....... Patience.

And believe me he knows what he's talking about.

Looks really great so far.

image.jpg

• bwk180
• Dec 31, 2013

12 hours in and the cherry pellets are taking their color.

Foamheart I think this is even a better one to frame but both are great - very nice

Great Job

 A full smoker is a happy smoker

 

[bwk180]

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• bwk180
• Jan 1, 2014

Made it though the night. At the 21 hour mark and IT is at 157.

 

[hambone1950]

Looks good , man. Are you cooking it for tonight , or just for whenever?

 

[bwk180]

Late lunch early dinner whatever you wanna call it thinking I have everything ready about 4. It sitting at 164 and climbing slowly. Doesn't look like I will have to cooler it at all today after temps settled down over night.

 

[bwk180]

 

[bwk180]

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• bwk180
• Jan 1, 2014

 

[bwk180]

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• bwk180
• Jan 1, 2014

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• bwk180
• Jan 1, 2014