I'm currently smoking two pork butts, in an offset firebox smoker. The internal temperature of the larger one just reached 170 degrees, when suddenly a thought hit me. "Why not remove the smaller one early, as a ham, instead of making it into pulled pork." So I come to you with a question. These butts weren't injected with anything, just rubbed yesterday evening, placed on the smoker about 7:30 this morning. Obviously, they're also not cured. Is ham an option or will it be too dry/tough? If ham is an option, at what temperature should I remove it from the smoker? I would think, 160-170...but I have no idea. Like I said, the larger butt just hit the 170 mark and is closest to the firebox.