going to try a ham need a little help

BigBlock · 11-14-2012, 12:16 PM

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

JP7794 · 11-14-2012, 03:32 PM

Quote:

Originally Posted by The_Kapn

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

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

Makes sense, I guess

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

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.

And post pron!

Bbq Bubba · 11-15-2012, 03:27 PM

Quote:

Originally Posted by BigBlock

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.

11-14-2012, 12:16 PM	#1
BigBlock is one Smokin' Farker Join Date: 03-22-11 Location: Cape Carteret NC Downloads: 0 Uploads: 0	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

11-14-2012, 12:24 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Curious...why not start with an uncured raw ham? __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-14-2012, 02:30 PM	#3
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

11-14-2012, 02:48 PM	#5
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	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. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-14-2012, 02:51 PM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-14-2012, 02:44 PM	#4
BigBlock is one Smokin' Farker Join Date: 03-22-11 Location: Cape Carteret NC Downloads: 0 Uploads: 0	I did not know, I just had the butt in the frezzer and thought I saw that some one did it it

11-14-2012, 03:53 PM	#9
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	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 __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

11-14-2012, 06:45 PM	#10
1MoreFord is one Smokin' Farker Join Date: 03-14-05 Location: N. Little Rock and Hot Springs, Arkansas Downloads: 0 Uploads: 0	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. __________________ Joe

11-14-2012, 06:50 PM	#11
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	cure that butt like a ham! __________________ The only current member banned for life! deguerre;Honorary Southerner status for Buccs. [/QUOTE]

11-14-2012, 07:49 PM	#12
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	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. __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

11-15-2012, 01:39 PM	#13
BigBlock is one Smokin' Farker Join Date: 03-22-11 Location: Cape Carteret NC Downloads: 0 Uploads: 0	thanks guys am going to give it a shot