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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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01-14-2013, 06:27 AM | #16 |
is one Smokin' Farker
Join Date: 06-03-10
Location: Chattanooga, TN
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I like the Butt better.
Every year our company gives us a big ham (~20 lb) for Christmas. I am not much of a ham guy so I sometimes give it away to a family at Church, but one of the guys here smoked his the next day and brought it in to share. It was really good, so this weekend I thought I would try mine. I got it cooked in about 9 hours to 145 internal. I used hickory and charcoal. It was good, but not as good as his. I must learn what he did. |
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01-14-2013, 07:09 AM | #17 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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01-14-2013, 09:44 AM | #18 | |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Quote:
Thanks everyone for all the input.
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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01-14-2013, 09:56 AM | #19 | |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Quote:
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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01-14-2013, 05:24 PM | #20 | |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Quote:
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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01-14-2013, 06:20 PM | #21 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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> hams (picnics?)
Nope. A whole shoulder is the combination of a boston butt (the top piece of the shoulder, usually to include a little piece of neck muscle known to many as the "money muscle") and a picnic (sometimes called a shoulder, or picnic shoulder) at the bottom end, the whole thing being from the front leg of the pig. The ham is actually from the back leg portion of the pig.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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01-16-2013, 02:38 AM | #22 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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[QUOTE=Carolina gamecock;2327180]I like big butts and I can not lie...
I prefer tight butts but maybe I am misunderstanding the comment!!!!
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-16-2013, 08:50 AM | #23 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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butts for me, but ham does ok, fresh hams are hard to find plus more $$$
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