Stacks
Knows what a fatty is.
- Joined
- Sep 28, 2010
- Location
- Clinton, MO
I'm getting ready to go home after 10 months in Kuwait and I wanted to smoke some pork shoulders and briskets for the guys before I left. Unfortunately the only pork I can get my hands on, are some uncured hams between 3 and 5 lbs. A few months ago I did a cook with hams and tried cooking them the same as I would a shoulder. Smoker at 225-250, foiled at 170ish, wrapped and rested at 200. The result was very dry even though the "feel" was right. As soon as I pulled it the moisture was gone. :tsk:
Does anyone have any experience with hams? I want to be able to pull the meat without drying it out. My guess would be to foil at 140-150 and take it off the smoker to rest at 175-180. Any advice is appreciated. Thanks
Does anyone have any experience with hams? I want to be able to pull the meat without drying it out. My guess would be to foil at 140-150 and take it off the smoker to rest at 175-180. Any advice is appreciated. Thanks