• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Help with a Pork shoulder ham


Smoke Blower
Joined Oct 3, 2006
We are attempting to convert a shoulder into a ham. Deboned and put in pops brine for 16 days. On the smoker as we speak. Problem is I have to leave in one hour and I am only at 110 degrees. Is it possible to stop cooking and throw in refrigerator and finish cooking Sunday. I figured I could get it hot enough so I could just warm it tomorrow.

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.