Pork Hams Butt with Pop's Brine (Pulled ham!) More!

[woodcutter]

Looks great Woodcutter.

Happy smoken.

David

Thank you David!

 

[snorkelinggirl]

Looks yummy!  The only thing I like better than smoked meat, is smoked meat topped with a fried egg!

Have a great day!

Clarissa

 

[woodcutter]

Looks yummy!  The only thing I like better than smoked meat, is smoked meat topped with a fried egg!

Have a great day!

Clarissa

Thanks Clarissa! They scrambled up real nice.

 

[smoke slinger]

That sure does look mighty tasty, thanks for the pic's and info.

 

[woodcutter]

Thank you Smoke Slinger, they were tasty.

 

[forluvofsmoke]

I somehow missed this, but picked up on it from your comment on the wiki article. That looked so good, and is so easy...are you sure it's LEGAL?!?! LOL!!!

Nice work!!!

Eric

 

[smokinhusker]

That's just sinful and I have to try it!!! We really like BBB and ham so this would be a real treat!!!

 

[woodcutter]

That's just sinful and I have to try it!!! We really like BBB and ham so this would be a real treat!!!

I somehow missed this, but picked up on it from your comment on the wiki article. That looked so good, and is so easy...are you sure it's LEGAL?!?! LOL!!!

Nice work!!!

Eric

Sinful is probably the perfect description. It is still legal but like most things I start to like it will probably be illegal soon.

 

[robert william]

Robert here very new here, sounding  like a dumb question. What is Pops Brine? Boy that ham looks great

 

[woodcutter]

Pops is a Moderator on this site who has shared his family's brine recipe. It makes some of the best ham and bacon.

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

http://www.smokingmeatforums.com/a/making-bacon

 

[reinhard]

Woodcutter, you did an awesome job!!! What great color in that smoker!! I did the same thing last summer after seeing Bear's post on the Buckboard bacon cured butts using Pop's brine.  Did it the same way and it was a big hit for pulled pork.  Much better than normal pulled pork in my opinion and am now doing it this way.  Thanks for posting this as a reminder to me to do it again soon and to those who have never done this, to give this a whirl.  Reinhard

 

[woodcutter]

My brine bucket has been empty for too long! I'm hungry for some pulled pork butt ham again. Here are a few pictures.

DSCN8817.JPG

• woodcutter
• Mar 21, 2014

Worked the bones out.

DSCN8818.JPG

• woodcutter
• Mar 21, 2014

Out.

DSCN8819.JPG

• woodcutter
• Mar 21, 2014

Trying the long way 1st after rolling the flaps were I was cutting.

DSCN8820.JPG

• woodcutter
• Mar 21, 2014

Removed the fat caps for sausage.

DSCN8822.JPG

• woodcutter
• Mar 21, 2014

Now for a 2 week brine. I'm going to smoke these until 205° so the ham will pull like pulled pork.