K80Shooter
Full Fledged Farker
Lets hear it guy's. Do you prefer your q made with the ham or a butt?
For me I prefer a butt, it just taste's better to me.
For me I prefer a butt, it just taste's better to me.
Butt/shoulder is my favorite, but nothing wrong with ham either, especially from a young hog. A hog cooked whole and everything pulled and mixed together is mighty hard to beat.
I agree, I have cooked several whole hogs and they are excellent!
73 views so far and 3 replies Come on guy's, don't be afraid to voice your opinion. Just trying to get a general idea of what most folks like.
We had a hog butchered up a few months ago...I left some of the hams fresh instead of cured. I tried to do pulled pork with one (these were 4-5) pounds, and it wasn't easy to pull. I don't think there was very much fat in it....I'm not a pro, you just said to not be afraid to voice my opinion lol I have cooked several butts and never had trouble with them pulling like that. Maybe it was the size of the ham???
4-5 lbs is aweful small for a ham. No there's not a lot of fat in a ham which is why I think it takes a little more practice/skill to cook one. They are not as forgiving as a butt or shoulder but tastes good.
I cook (BBQ) hams, picnics, butts, and whole shoulders. My preference in eating is the whole shoulder. I do really like the ham (as said above). Where I'll generally cook the shoulder into the low 200's, I like/prefer the hams more in the mid 190's; still plenty pullable but not overcooked and dry. That's a big piece of it, keeping the ham moist. I do inject, and I do use foil. Frankly, I've been back and forth a few times over the years as to preference. I think I get burnt out on one and have gone to the other. Matter of fact, think I'll do a hog (but in pieces) cook this summer. I like the idea; 2 whole 22# shoulders, 2 whole 22# fresh hams, perhaps a case of babybacks...
Allright so I am certainly not the expert here but I sure am interested. The shoulder has a really nice(high) fat content and hams (picnics?) don't. I have never cooked a ham, but it would seem to me that it needs to be cooked quite differently than a shoulder. Advice??
I'm not an expert by no means but cooking a fresh ham is not much different than a butt or shoulder. They can be cooked either with the skin on or the skin removed. The last one I cooked I left the skin on and cooked inderect at about 225*. All the exposed meat was rubbed before going on the smoker. It took about 16 hours to cook a 20lb ham but it was well worth the wait. Was done at about 195* internal. Pulled and chopped almost like a butt.