bluffman2
Knows what a fatty is.
what yall say? smoke at 225 until it reaches internal of 160 and then wrap and take off at 190?
This. It has a different texture than a butt, kind of courser, pulls into larger pieces for me.Basically the other half of a whole pork shoulder. You can cook it just like you would Boston butt. Personally, I don't wrap, but however you do it, I would just cook it until it is tender. I would say it is going to be closer to 200.
If you have a method you like for shoulder, use that.So what’s the trick in getting it to slice. I’ve smoked hundreds of thousands of lbs of meat but never uncured ham
So what’s the trick in getting it to slice. I’ve smoked hundreds of thousands of lbs of meat but never uncured ham
Picnic ham-hind leg.No trick, just cook it to a lower IT. Your initial temp was about right. Somewhere between 185 and 190. It is not uncured ham. It is uncurred front leg. Cooks the same as boston butt, just a little leaner.
Picnic ham-hind leg.
so it wont look like this