Cured Smoked and Pulled

MetalMan · Post by **MetalMan** » Thu Apr 10, 2014 02:17

It was time for a family favorite. Pulled Ham. Took a few pics along the way.

Cured a 8lb Boston Butt with bone removed. Without going into a ton of detail,here are some pics.

Here we go.Getting started.

After about 5hours at 225 with hickory smoke. Ready to wrap and finish.

Cooked about 8 hours total. Removed from smoker when internal temp hit 205.
Ready to pull.

Pure heaven.

Hope you enjoyed the pics.

ssorllih · Post by **ssorllih** » Thu Apr 10, 2014 02:22

We thrive on the details. The pictures are pretty but not very nourishing.

MetalMan · Post by **MetalMan** » Thu Apr 10, 2014 02:43

I cured the meat with Tender Quick this go round.

8lb Boston Butt with Bone removed.

8 TBSP TQ
8 TBSP Brown Sugar
10% or .8 lb water

I rubbed 4 TBSP TQ and 8TBSP brown sugar on butt. Mixed 4 TBSP TQ with 10%/.8lb by weight of water and injected in to butt. Placed butt in plastic container and stuck in fridge. Turned butt once daily. After 3 days i re injected some of the brine into butt. Let the meat rest in container for a total of 7 days. After 7 days i rinsed meat and soaked in clean water for 2 hours. Dried and placed meat back in clean container to rest in fridge for 24 hours. Smoked with Hickory till internal temp was 205 then pulled.

ssorllih · Post by **ssorllih** » Thu Apr 10, 2014 03:48

Thank you.

Chuckwagon · Post by **Chuckwagon** » Thu Apr 10, 2014 22:22

Wow! It looks terrific MetalMan!
Would you like Ross and I to come over to your house and give you some more opinions?

What kind of sausages have you made? Any photos?

Best Wishes,
Chuckwagon

Gray Goat · Post by **Gray Goat** » Fri Apr 11, 2014 04:00

Now there's another great idea that I didn't think of

Pulled ham.....WOW! That looks delicious, nice job

MetalMan · Post by **MetalMan** » Fri Apr 11, 2014 04:30

This stuff is great. been making it for a long time now. The kids LOVE it. Kinda fond of it my self

I posted some hotdog pics on here a few weeks back. Made lots of sausages over the years but always happy to learn something new. I already seen some good ideas on this site i plan to try in the future.