Pork Butt Ham

Discussion in 'Pork' started by cyclonefan, Nov 2, 2014.

  1. cyclonefan

    cyclonefan Fire Starter

    After reading about this for several months, I decided to give it a try.

    I started out with a twin pack of bone-in pork shoulder weighing around 10 pounds each from Sam's Club. I deboned and cut each one in half leaving four similar sized pieces of meat that was netted to keep shape. Pop's brine was injected and then the meat submerged in the solution for 14 days.

    This morning I fired my WSM up with some cherry wood to start the cook. These pictures are around four hours in.

    I'm also using an Auber temperature controller for the first time on this cook. Testing it out during the day before trusting it for an overnight cook. So far it's dead on for temperature.

    Thanks for looking, more photos to come.
     
    Last edited: Nov 2, 2014
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great start! Nice smoke! Gonna be some good eating!
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your going to love that cherry and those hams. Great start!
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This should be a great smoke. I will be watching!

    Disco
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good so far, can't wait for the out come of this thread

    A full smoker is a happy smoker

    DS
     
  6. cyclonefan

    cyclonefan Fire Starter

    Woodcutter, one of your threads inspired me to try this.
     
  7. cyclonefan

    cyclonefan Fire Starter

    9 hours in and they are all in the mid 170's for temperature. I'm going to take them to a little over 200.

    Here are a couple more shots.
     
  8. It looks good so far.

    Happy smoken.

    David
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    dang nab it that is looking good nice color on that
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    Just look at the beautiful cherry smoked color on your hams. Its like candy.
     
  11. cyclonefan

    cyclonefan Fire Starter

    Getting closer 190 degrees.
     
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    damnnnn, thems looking good.... just wanted to ask why taking IT so high... gonna pull it ??
     
  13. cyclonefan

    cyclonefan Fire Starter

    Yep, going to pull three of them. I did pull one off earlier that will be sliced.
     
  14. c farmer

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

    Wow. Just wow
     
  15. cyclonefan

    cyclonefan Fire Starter

    It turned out great.

    Netting removed.

    The sliced one.

    Some pulled.
     
    bearcarver, driedstick and woodcutter like this.
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a terrific result!

    Disco
     
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great nice post and great final product. [​IMG]

    DS
     
  18. Nice looking ham.
     
  19. timberjet

    timberjet Master of the Pit

    Oh my my my.... MMMMM goood.
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job CycloneFan!!![​IMG]----------------[​IMG]

    I knew you'd love it !![​IMG][​IMG]

    I was waiting for your response, just like I waited for Woodcutter's response when he pulled his first But Ham. I love it when people find out I wasn't kidding when I say this is some of the best stuff you can make!!!

    At least it's my opinion that Pulled Butt Ham is even better than Pulled Pork----By a wide margin!!

    Bear
     

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