Labor Day Ham Butts Started in Pop's Brine Tonight

Discussion in 'Pork' started by woodcutter, Aug 17, 2013.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    After reviewing my last notes on pork butt hams I am going to trim the fat cap off and leave the bone in. I have been deboning and then tying the butts back together. I enjoyed taking the last butts up to 205 degrees for pulled ham so I am going to pull these as well and the bone can come out when they get pulled. When injecting I flipped them over and made sure brine surrounded the bone.

    The way my family like Pop's brine

    1 gallon water

    1 Tbs cure #1

    1 cup brown sugar

    1 white sugar

    3/4 cup kosher salt


    Pop's brine looks like a weak drink when mixed up.


    Injected every square inch until it won't hold any more brine.


    The shape of this frosting bucket from Sam's Club allowed me to put 3 small butts (18 lbs total)


    Filled a zip lock bag with water to keep everything submerged.

    We are going to the hunting cabin Labor Day weekend and will make at least 2 of these butts on the Weber 22.5 Kettle using the minion method. And maybe one over maple on the fire pit. Now I just need to remember the camera.
     
    Last edited: Sep 1, 2013
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Please remember the camera. I am wanting to make ham ( for slicing ) using pops brine.

    I use pops for bacon.
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Watching!

    Disco
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Well, time for ham but plans have changed. I will be smoking the butts at home. Pulled out of Pop's brine and rinsed. I cut a few pieces to test fry because I couldn't wait until tomorrow.


    Rinsed


    Forming the pellicle.


    Testing


    These pork butts are going in the smoker with black cherry for as long as a smoke as I can muster tomorrow. I'm hoping for 17-20 hours to get all the fat and collagen rendered into the meat. Since this is the first time leaving the bones in for me, I'm looking forward to pulling those bones out just like pulled pork. Updates as things progress.
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    17 hours and the hams are are at 180 IT and smoker is 210. Going to bump it up a little for the finally.


     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great, I have a picnic that's been soaking in Pop's brine that'll be ready for the smoke next Saturday. I plan to cold smoke it for about 6-8 hours, then take take it to 160*-165* for slicing.

    I noticed you didn't list the cure #1 in your recipe, I'm sure that was just an over site, but may confuse newbies.
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    I edited the recipe. Thanks Case!
     
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking great so far, Todd!  Looking forward to seeing the finish...

    Red
     
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    One was pulled and served with no picture. Here is a few of the end result.






    These fat saturated hams are so good! When the day comes that the doctors says no to these pork butt hams, I'm going to make him one......lol 19 hours of slow smoking with black cherry hunks.

    Thanks for looking!!
     
    Last edited: Sep 1, 2013
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Truly a tasty looking ham. Well done.

    I just love the pulled ham.

    Disco
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Those are beautiful. I have been trying to get a picnic for 2 months and nowhere here are there any to beg borrow or steal!. All the butchers say they can order a case if I want one, but its not the time of the year to be selling them yet. I tell 'em ya can't sell what ya ain't got. I keep forgetting about Butts. If I remember correctly, it has a bone so it has to be injected. As much meat as there is, its probably a good idea anyway.

    Wow thanks for sharing that man, you a Disco are just truly inspirational smokers, (and everyone else too, this site keeps the cardiologist in college money for his daughter, not sure but maybe the dentist's also).

    Beautiful dark cure.
     
    Last edited: Sep 1, 2013
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thank you, Disco! I know you know how great pulled butt hams are.
     Thank you too Foamheart! Picnics are hard to find around Wisconsin as well. I finally found an Asian market here that will order pork belly and I'm going to take them up on it soon.
     
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    I almost forgot my youngest grandson's picture and this guy doesn't lie!


    He plowed through that pile of ham and some more. He only wanted ham and fresh dinner rolls.
     
  14. I missed this thread somehow  [​IMG]


    That is some mighty fine looking ham!  [​IMG]   [​IMG]   [​IMG]    I haven't done any pulled ham yet - all the butts & the picnic I cured with Pops brine I have sliced. After seeing yours I feel a strong desire to make some pulled ham!  You did a fine job with those  [​IMG]   & thanks for the inspiration  [​IMG]
     
    beeflover likes this.
  15. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks Jeremy! I think it is something you would enjoy.
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow looks fantastic Todd. Now I'm on the ropes about slicing my picnic!!! Man that color on the bark is crazy yummy looking!
     
  17. Yup I would enjoy that for sure!  I may even start one this week - every time I look at your pulled ham my mouth waters like an old starving dog!  [​IMG]
     
  18. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks Case! I wouldn't be on the ropes.
     

Share This Page