going to try a ham need a little help
 

I have a 15 lb boston but that I am going to cure, my question is how long and at what temp should I smoke it at

Curious...why not start with an uncured raw ham?

Agree with Guerry. Not sure it matters, but why are you going to cure a shoulder for a ham instead of curing a ham for a ham?

AND...

If you're cooking a butt as a ham, I'm honestly not sure what to tell you as far as cooking time and temps.

A ham doesn't have the fat marbling or as much connective tissue as a butt (I don't think) and may be pretty tough to eat if only cooked to 155-160 (the typical ham finished temp).



Just thoughts.

I did not know, I just had the butt in the frezzer and thought I saw that some one did it it

I have taken a butt to roast slicing temps with good results before. Think the IT was around ~180 and I did the cook at about 275~300 pit temp.

A cured butt is normally called BuckBoard bacon around here.
Lots of threads on curing and cooking it.

Ham is on the other end of the piggie.

TIM

So the ham is the butt and the butt is the front. Now I get it. :-?

Makes sense, I guess :caked:

I just cured a 2 butts. 4 days in the cure. They were about 7 pounds each deboned.

Smoked for 5-6 hours at 275. I glazed when it hit 120. I took it off at 150. Let it cool, then sliced. It was super tender and delicious. I would do them again.

http://www.bbq-brethren.com/forum/sh...d.php?t=147620

Folks don't forget that Picnic Hams are actually shoulder. This isn't as foreign as you might think and green hams aren't the easiest thing to find in some hell hole areas like I live in.

cure that butt like a ham!

A 15 lb butt...really? That must have been one big piggie that came off of!!! Or is it a whole shoulder at 15 lbs?

I agree though, cure it and cook it to 160* or so. I do buckboard bacon all the time. It does remind me of ham a bit, but not quite the same.

thanks guys am going to give it a shot

Good luck! And if you have a brown sugar glaze, as Phrasty said, go heavy on the sugar. I apparently didn't go heavy enough. :tsk:

And post pron!

:hungry:

No such thing as a 15 lb butt. You have to 8ish lb'rs.
Curing should be done according to the cure you are using. Usually 1 day per lb of meat.

Buckboard bacon is not ham but well worth the time to make. :cool: