Discussion in 'Pork' started by michael taylor, May 25, 2014.

  1. Damn stall.

    Last summer I raised a couple pigs. I home brined ham out of several parts including today's piece. It's the larger half of a hind quarter. I have had it smoking over oak at 220 for about ten hours and it won't get past the stall at 154. The thermometer hasn't moved in about two hours. We are all drunk and hungry but I won't compromise. It must reach correct temp before I open the lid.
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    What you want to do with it, pull it?  154 is fine for smoked ham!
  3. brandon91

    brandon91 Meat Mopper

    I'm not the most experienced, but when troubleshooting these types of problems it seems checking thermometer accuracy is #1, after that thermometer placement. And as Pops said 154 is fine! 140F is enough for ham. 

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