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-   -   going to try a ham need a little help (http://www.bbq-brethren.com/forum/showthread.php?t=147773)

BigBlock 11-14-2012 12:16 PM

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

deguerre 11-14-2012 12:24 PM

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

Wampus 11-14-2012 02:30 PM

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.

BigBlock 11-14-2012 02:44 PM

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

deguerre 11-14-2012 02:48 PM

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.

The_Kapn 11-14-2012 02:51 PM

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

Porcine Perfection 11-14-2012 03:32 PM

Quote:

Originally Posted by The_Kapn (Post 2271545)
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. :-?

NickTheGreat 11-14-2012 03:51 PM

Quote:

Originally Posted by JP7794 (Post 2271592)
So the ham is the butt and the butt is the front. Now I get it. :-?

Makes sense, I guess :caked:

chicagokp 11-14-2012 03:53 PM

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

1MoreFord 11-14-2012 06:45 PM

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.

buccaneer 11-14-2012 06:50 PM

cure that butt like a ham!

CarolinaQue 11-14-2012 07:49 PM

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.

BigBlock 11-15-2012 01:39 PM

thanks guys am going to give it a shot

chicagokp 11-15-2012 03:21 PM

Quote:

Originally Posted by BigBlock (Post 2272485)
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:

Bbq Bubba 11-15-2012 03:27 PM

Quote:

Originally Posted by BigBlock (Post 2271383)
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

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:


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