Fresh ham temp

[BrianGSDTexoma]

I doing my first real ham for Christmas. I usually just use pork butts. I am going to start the cure today. Try to plan my cook. I like the butts took to 165 better than 140 but not sure about a big shoulder like this? Next brisket I do I am going to use the MES to hold after the cook like they do in the BBQ restaurants in butcher paper to see if makes any better. I am thinking this may also work for a ham? Maybe smoke to 140 and hold at that same temp for several hours.

 

[HalfSmoked]

Safe IT on fresh pork is 145. But most will raise in temp after removed from heat source.

Warren

 

[TuckersBarbeque]

Starting the hold at 140 has the potential to raise to 160 IT. Not a deal breaker, but just be mindful.

 

[HalfSmoked]

Thanks for the like PrairieMomDielseDad it is appreciated.

Warren