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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-14-2012, 12:16 PM | #1 |
is one Smokin' Farker
Join Date: 03-22-11
Location: Cape Carteret NC
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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
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11-14-2012, 12:24 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Curious...why not start with an uncured raw ham?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-14-2012, 02:30 PM | #3 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-14-2012, 02:44 PM | #4 |
is one Smokin' Farker
Join Date: 03-22-11
Location: Cape Carteret NC
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I did not know, I just had the butt in the frezzer and thought I saw that some one did it it
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11-14-2012, 02:48 PM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-14-2012, 02:51 PM | #6 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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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
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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11-14-2012, 03:32 PM | #7 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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So the ham is the butt and the butt is the front. Now I get it.
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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11-14-2012, 03:51 PM | #8 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Makes sense, I guess
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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11-14-2012, 03:53 PM | #9 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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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
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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Thanks from:---> |
11-14-2012, 06:45 PM | #10 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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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.
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Thanks from:---> |
11-14-2012, 07:49 PM | #12 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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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.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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11-15-2012, 01:39 PM | #13 |
is one Smokin' Farker
Join Date: 03-22-11
Location: Cape Carteret NC
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thanks guys am going to give it a shot
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11-15-2012, 03:21 PM | #14 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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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!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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11-15-2012, 03:27 PM | #15 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
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.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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