Fresh Ham took FOREVER!

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nekramp

Smoke Blower
Original poster
Nov 30, 2011
78
12
Brentford, SD
So yesterday afternoon i thought that i would throw a fresh ham roast into the smoker so i could have a little pulled pork for work today! The roast weighed around 4lbs i figured.  I got the smoker set to 225 and AMNPS going.  Put the Maverick probe into in and tossed it in the smoker. At 5 o clock the ham temp read about 33 degrees and by 8:30 i had it up to 158.  I went to bed and set remote on the maverick to beep when it hit 190 degrees. Long story short, I woke up for my morning run at 6:30 and the temp said 189.  Why would such a small piece of meat take so long to reach the temp so i could pull it? any ideas?  btw i checked it a few times throughout the night and the smoker held right in there at 225 to 230!
 
OK I'm going to take a stab at this from what I've learned here at SMF. You guys tell me if I'm wrong.

If it started at 33* then there's a chance it was still somewhat frozen inside. 

It got to 158* in 3.5 hours so that is good.

The stall can be very unpredictable and sometimes last for hours.

What is the altitude in Brentford, SD? Could be a factor too.

The last butt I did was 9# and went 19 hours and got to 205* (a little over twice the size and just under twice the time but your temp wasn't as high)

I've read 9-10# butts go well over 20 hours before.

I really don't think that the time it took was out of the question, maybe a little long but if it was partially frozen then should be expected.
 
Hey Dave, you keep giving that good info and they will make you a Moderator!....Oh wait...
icon_eek.gif
...Good job...JJ
 
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