oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 05-07-2004, 06:48 AM   #1
olive123
Got Wood.
 
Join Date: 04-05-04
Location: Fl
Default speaking of smoked ham...what temp?

what is the rule for ham? I know with butt 165 cooked but slice and 195-205 pulled.
I want to try one for moms day.
olive123 is offline   Reply With Quote


Old 05-07-2004, 12:33 PM   #2
ckkphoto
Guest
 
Default

Depends on whether you get it fully or partially cooked. A FULLY cooked ham is sterile in the original package. It only needs to hit 140 for half an hour. A partially cooked ham needs to get to 160 for half an hour.
  Reply With Quote


Old 05-07-2004, 12:55 PM   #3
BigAl
is Blowin Smoke!
 
BigAl's Avatar
 
Join Date: 08-11-03
Location: Castle Rock, CO
Default

Check out BigDog's post in Smoked Ham thread, he had good results.
__________________
Big Al
Castle Rock, CO
:confused::idea: Fire Box Basket Designer, Heat Shield Inventor.

You can whip our Cream but you can't beat our SPAM.:clap:
[URL="http://www.AllenWilmer.com"]
[/URL]
BigAl is offline   Reply With Quote


Old 05-07-2004, 03:01 PM   #4
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Default

Actually it should hit 140 :D

the 40-140 window is where bacteria breeds best.

So, get it up over 140 and have at it. If it's not fully cooked then 165 or so would be best..
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
My first 'smoked' ham... mytmouz Q-talk 19 11-05-2012 10:03 PM
Smoked Ham? Pa_BBQ Q-talk 23 11-02-2011 06:47 AM
what temp to take ham to in order to fall apart? packrat Q-talk 4 04-11-2009 09:18 PM
smoked ham bbq ron Q-talk 9 04-08-2009 05:23 PM
Smoked ham ckkphoto Q-talk 28 05-07-2004 07:40 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 10:32 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.