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Unread 04-06-2014, 01:40 PM   #1
enasnidx
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Default Fresh ham - pull or slice?

My buddy gave me a fresh ham from a wild pig he shot. This is my first time doing a fresh ham. I brined it for 4 days (not cured), rubbed it down and threw it on the smoker this morning at about 250*. I've seen a few posts say do it like a butt and wrap it through the stall until it hits 200* IT for pulled ham. Others say take it to 160-170. I assume for slicing? I'm not sure what to expect. Thoughts? Pull it or slice it? What temp do I take it to?

Seems unnecessary to take it to 200 if it doesn't have the fat to break down like a butt?
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