Ham Questions?????

Discussion in 'Pork' started by mballi3011, May 25, 2009.

  1. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    After smoking a pork butt yesterday for pulled pork sammies for the painting party. I thought self you forgot the samwich meat for this week so out came the 12lb ham and a secret fattie (to be seen at a later date) I rubbed it last night and started it at 5:00 am this mourning and it still on with a temp of about 158 internal. when will it be done???
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Was this a fully cooked ham when you started??
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    no it was a whole raw ham. I score the fat cap and put butt rub on it last night.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If I was gonna slice it for sandwiches I think I'd go around 165 but honestly don't know.
     

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