- Jan 6, 2011
- 26,255
- 4,705
Pulled Butt Ham, Had to give this one a try. I would like to thank Bear again for his fantastic Step by Step's
(His Link) http://www.smokingmeatforums.com/t/138526/buckboard-bacon-and-pulled-cured-boston-butt-ham
Started with a Butt from Sam's, de-boned and split it. Half for Buck Board Bacon the other for Cured Butt Ham
Rubbed with proper amount of T Q and Brown Sugar bagged and in the fridge for 8 days, turning each day
Day 9 out of the fridge, rinsed and soaked for about 45 min. patted dry seasoned with a little garlic powder and black pepper
on the drying rack and back in the fridge for a day.
Fired up smoker, pulled butt out of fridge and let sit under a fan till smoker comes to temp.
Smoker at 125 º Put meat on, added pecan and maple chunks
Note: I was also smoking the BBB and was cooking Beef Ribs later on.
Smoked BBB for 6 hours till IT was 120 º Pulled the BBB and added more lump and a split of Pecan cranking the
temp up to 225 º
Put on Beef Ribs, Took Butt Ham put in foil pan added pineapple rings and juice, covered in foil and back on the smoker.
Cooked till IT was 205 º took about 5 more hours, Here are a few pics.
De-boned and split
Ready to cure
TQ and Brown Sugar, Bagged and ready for a nap
Rinsed, soaked, seasoned and ready to go back in the fridge
Smoker up to temp
BBB and Butt Ham smoking away
Butt Ham with Pineapple slices and juice
Aha Smells wonderful ! A couple of shots
And Finally Pulled, I have got to say this stuff is Fantastic. I would recommend everyone
trying this you just won't believe the flavor
Thanks for the Look
(His Link) http://www.smokingmeatforums.com/t/138526/buckboard-bacon-and-pulled-cured-boston-butt-ham
Started with a Butt from Sam's, de-boned and split it. Half for Buck Board Bacon the other for Cured Butt Ham
Rubbed with proper amount of T Q and Brown Sugar bagged and in the fridge for 8 days, turning each day
Day 9 out of the fridge, rinsed and soaked for about 45 min. patted dry seasoned with a little garlic powder and black pepper
on the drying rack and back in the fridge for a day.
Fired up smoker, pulled butt out of fridge and let sit under a fan till smoker comes to temp.
Smoker at 125 º Put meat on, added pecan and maple chunks
Note: I was also smoking the BBB and was cooking Beef Ribs later on.
Smoked BBB for 6 hours till IT was 120 º Pulled the BBB and added more lump and a split of Pecan cranking the
temp up to 225 º
Put on Beef Ribs, Took Butt Ham put in foil pan added pineapple rings and juice, covered in foil and back on the smoker.
Cooked till IT was 205 º took about 5 more hours, Here are a few pics.
De-boned and split
Ready to cure
TQ and Brown Sugar, Bagged and ready for a nap
Rinsed, soaked, seasoned and ready to go back in the fridge
Smoker up to temp
BBB and Butt Ham smoking away
Butt Ham with Pineapple slices and juice
Aha Smells wonderful ! A couple of shots
And Finally Pulled, I have got to say this stuff is Fantastic. I would recommend everyone
trying this you just won't believe the flavor
Thanks for the Look
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