Pulled Ham question

[toney marconi]

I think I've got all the info I need from searching except one thing. Do I use a Butt Portion or a Shank Portion? I seem to be getting mixed results when I search. I've smoked one of these in the past. I used a Butt Portion. It was delicious but just a little dry. Would a Shank Portion be more moist, or should I stick with a Butt Portion. Any tips to make it moist?

 

[gmc2003]

The butt will be moister because it usually has more fat than the shank,

 

[bmudd14474]

Both work but the butt would be my pick

 

[SmokinEdge]

Are you curing yourself? Or buying cured?

 

[JckDanls 07]

Any/all pork (raw) benefits from a brine... I am also interested in doing a pulled ham... I just can't get it in my head that the ham won't be all dried out after cooking it to 200 degrees IT (internal temp)...

 

[chopsaw]

My opinion . You're dealing mostly with the same texture / muscle structure .
Butt portion is the upper half ( towards the butt ) of the lower half of the front leg . I always called it " Sirloin " . The shank portion is the bottom of the lower half of the front leg .
Butt is at the very top of the whole front leg / shoulder .
The butt works best for pulled ham , but you need to cure it yourself , because it's not retailed like that .
The butt portion that was closest to the " butt " will have more fat , but in my experience not a lot . Both great hams , but for me are to lean to pull .
Whole front hog leg .
Left end , Pork butt .
Right end , shank portion
Middle is the sirloin , butt portion .

This is the sirloin of that leg . Boned out and cured then smoked .
Not a lot of fat in it .

 

[jcam222]

I've done pulled with both that turned out pretty well. I do tend to buy the butt hams but these shanks turned out amazing https://www.smokingmeatforums.com/threads/bbq-battle-pulled-ham-on-the-270-smoker.326880/

 

[BrianGSDTexoma]

Any/all pork (raw) benefits from a brine... I am also interested in doing a pulled ham... I just can't get it in my head that the ham won't be all dried out after cooking it to 200 degrees IT (internal temp)...

I was in the same boat. I finally did one of those cook's ham. Turned out good except I put the juices back in after pulling and made it kind of salty.