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Posted: 8/27/2016 9:02:27 AM EDT
The shoulder from this wild hog turned out tough last time, so I'm looking for guidance. I think it's because it's so lean. I'm thinking smoke ~10 h and then another 5-10 h in an electric roaster to keep things tender. I'm just going for pulled pork. Thoughts? I didn't weigh it, but it's easily 2-3x the size of the 6lb commercial butt I put on the top rack.
 Used a home made dry rub and it's on my weber smokey mountain.
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Posted: 8/27/2016 9:04:00 AM EDT
[#1]
No pictorial evidence is presented. Your post is now considered a falsehood.
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Posted: 8/27/2016 9:05:21 AM EDT
[#2]
So you are saying it's a FULL HAM?
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Posted: 8/27/2016 9:08:09 AM EDT
[#3]
Quote HistoryQuoted:
So you are saying it's a FULL HAM? ...yeah. Is that bad? 
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Posted: 8/27/2016 9:08:41 AM EDT
[#4]
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Posted: 8/27/2016 9:14:21 AM EDT
[#5]
We never did anything special so I have no super secret advice for ya Op
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Posted: 8/27/2016 9:14:26 AM EDT
[#6]
Make a 60/40 mix of Apple juice and Apple cider vinegar.
Spray outside of ham liberally every hour or so. Vinegar will break down tissue while carrying the rub into the meat. Never had a wild ham before, mine usually just sit there. |
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Posted: 8/27/2016 9:21:04 AM EDT
[#7]
Quote HistoryQuoted: ...yeah. Is that bad? Quote HistoryQuoted: Quoted: So you are saying it's a FULL HAM? ...yeah. Is that bad?  |
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Posted: 8/27/2016 9:25:59 AM EDT
[#8]
Quote HistoryQuote HistoryQuoted:
Quoted:
Quoted:
So you are saying it's a FULL HAM? ...yeah. Is that bad?
Should I have lopped it in half or something? |
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Posted: 8/27/2016 9:27:48 AM EDT
[#9]
Quote HistoryQuoted:
<a href="http://s297.photobucket.com/user/Inverness11/media/Mobile%20Uploads/E5DCB57F-AC92-4AD8-A611-87AEC272F7A3_zpswcai1ujf.jpg.html" target="_blank">http://i297.photobucket.com/albums/mm214/Inverness11/Mobile%20Uploads/E5DCB57F-AC92-4AD8-A611-87AEC272F7A3_zpswcai1ujf.jpg</a> Ham is on the bottom rack. Quote HistoryQuoted:
Quoted:
No pictorial evidence is presented. Your post is now considered a falsehood. <a href="http://s297.photobucket.com/user/Inverness11/media/Mobile%20Uploads/E5DCB57F-AC92-4AD8-A611-87AEC272F7A3_zpswcai1ujf.jpg.html" target="_blank">http://i297.photobucket.com/albums/mm214/Inverness11/Mobile%20Uploads/E5DCB57F-AC92-4AD8-A611-87AEC272F7A3_zpswcai1ujf.jpg</a> Ham is on the bottom rack. I am just a Ham in a cage, infused with glaze.
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Posted: 8/27/2016 9:29:05 AM EDT
[#10]
"Ham" threads.... the soon to be new, lockable account offense!
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Posted: 8/27/2016 9:30:19 AM EDT
[#11]
Quote HistoryQuote HistoryQuoted:
Quoted:
Quoted:
So you are saying it's a FULL HAM? ...yeah. Is that bad? Lulz. My new favorite meme. |
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Posted: 8/27/2016 9:38:13 AM EDT
[#12]
Quote HistoryQuoted:
"Ham" threads.... the soon to be new, lockable account offense! OK so I looked at a couple other threads, and apparently I chose the worst possible time to post a legitimate ham thread on arfcom. Dammit.
Y'all stop being hams in my ham thread! 
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Posted: 8/27/2016 9:42:08 AM EDT
[#13]
Smoked 9 butts yesterday. I brine them (some argue it's moist enough), then add a heavy rub and bast them through the 10+hr smoke, targeting 225F. Let the meat fully come up to room temperature(prior to smoking) so it's much easier to reach a 190F inner temp. Do this and the connective tissues will dissolve and all that prep and basting will keep it very moist.
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Posted: 8/27/2016 9:42:23 AM EDT
[#14]
Quote HistoryQuoted:
"Ham" threads.... the soon to be new, lockable account offense! Yep, they're trying to force something to be epic. It don't work that way. |
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Posted: 8/27/2016 9:47:29 AM EDT
[#15]
In on this ham thread...
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Posted: 8/27/2016 9:48:37 AM EDT
[#16]
Quote HistoryQuoted:
In on this ham thread... Edited title to avoid hampocalypse. You guys suck.
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Posted: 8/27/2016 9:49:02 AM EDT
[#17]
Too late now, but salt brine is the was to go.
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Posted: 8/27/2016 9:50:02 AM EDT
[#18]
Quote HistoryQuoted:
Too late now, but salt brine is the was to go. I'll remember that for next time, thanks. |
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Posted: 8/27/2016 9:50:39 AM EDT
[#19]
Chicken.
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Posted: 8/27/2016 9:54:23 AM EDT
[#20]
Quote HistoryQuoted:
Chicken. No, this is pork. |
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Posted: 8/27/2016 9:55:33 AM EDT
[#21]
Quote HistoryQuoted:
Edited title to avoid hampocalypse. You guys suck. Quote HistoryQuoted:
Quoted:
In on this ham thread... Edited title to avoid hampocalypse. You guys suck. 
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Posted: 8/27/2016 10:02:05 AM EDT
[#22]
Quote HistoryQuoted:
Yep, they're trying to force something to be epic. It don't work that way. Quote HistoryQuoted:
Quoted:
"Ham" threads.... the soon to be new, lockable account offense! Yep, they're trying to force something to be epic. It don't work that way. This, it's fucking stupid, but that's why we are all here right? 
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Posted: 8/27/2016 10:04:34 AM EDT
[#23]
Quote HistoryQuoted:
This, it's fucking stupid, but that's why we are all here right? Quote HistoryQuoted:
Quoted:
Quoted:
"Ham" threads.... the soon to be new, lockable account offense! Yep, they're trying to force something to be epic. It don't work that way. This, it's fucking stupid, but that's why we are all here right? Ah, you do have a point.
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Posted: 8/27/2016 10:09:46 AM EDT
[#24]
Not sure if serious thread but 20 hours for that size ham is a lot.
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Posted: 8/27/2016 10:15:52 AM EDT
[#25]
Quote HistoryQuoted:
Not sure if serious thread but 20 hours for that size ham is a lot. How long would you recommend? I was thinking 15-20 h because in my mind more time = more tender. |
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Posted: 8/27/2016 10:19:00 AM EDT
[#26]
My pork butt method fer pulled pork:
Smoke for (2) hours. Wrap in foil after the smoke and than raise the heat to 300-350. Cook till the internal temp reaches 205. Remove from smoker, wrap in towel and stick it in a cooler for some time (an hour or so). It usually takes 4-6 hours for the whole process. I use a Mak pellet smoker... |
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Posted: 8/27/2016 10:22:00 AM EDT
[#27]
Quote HistoryQuoted:
This, it's fucking stupid, but that's why we are all here right? Quote HistoryQuoted:
Quoted:
Quoted:
"Ham" threads.... the soon to be new, lockable account offense! Yep, they're trying to force something to be epic. It don't work that way. This, it's fucking stupid, but that's why we are all here right?
Report button hit!
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Posted: 8/27/2016 10:26:28 AM EDT
[#28]
Quote HistoryQuoted:
My pork butt method fer pulled pork: Smoke for (2) hours. Wrap in foil after the smoke and than raise the heat to 300-350. Cook till the internal temp reaches 205. Remove from smoker, wrap in towel and stick it in a cooler for some time (an hour or so). It usually takes 4-6 hours for the whole process. this is exactly how I do it in Bandera,Tx 
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Posted: 8/27/2016 10:31:39 AM EDT
[#29]
Ham, especially wild, will likely be too lean for good pulled pork.
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Posted: 8/27/2016 10:32:09 AM EDT
[#30]
I would inject it with a mix of apple juice/cider vinegar/rub and smoke it to 165. Then coat it in the same mix, wrap in foil and put it back on until it gets to 195
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Posted: 8/27/2016 10:44:26 AM EDT
[#31]
Quote HistoryQuoted:
Ham, especially wild, will likely be too lean for good pulled pork. This is my main concern. What would you recommend? Leave it on the smoker until it reaches a certain temp and serve sliced in to ham steaks? |
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Posted: 8/27/2016 10:47:03 AM EDT
[#32]
Crimes, the op has gone full ham....
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Posted: 8/27/2016 10:54:20 AM EDT
[#33]
Quote HistoryQuoted:
Crimes, the op has gone full ham....
Hey, an eye for an eye....amiright? |
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Posted: 8/27/2016 10:57:25 AM EDT
[#34]
Carnitas, cook that shit in lard with some mexican coca cola.
Then fry in some more lard to yummy crispness. Dry pork is no longer an issue. |
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Posted: 8/27/2016 11:04:17 AM EDT
[#35]
Quote HistoryQuoted: This is my main concern. What would you recommend? Leave it on the smoker until it reaches a certain temp and serve sliced in to ham steaks? Quote HistoryQuoted: Quoted: Ham, especially wild, will likely be too lean for good pulled pork. This is my main concern. What would you recommend? Leave it on the smoker until it reaches a certain temp and serve sliced in to ham steaks? |
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Posted: 8/27/2016 7:06:59 PM EDT
[#36]
After almost 10 hours I transferred the ham to the roaster with some drippings and water. We'll see how it does.
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Posted: 8/27/2016 7:23:23 PM EDT
[#37]
Boil it first.
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Posted: 8/27/2016 7:26:15 PM EDT
[#38]
Quote HistoryQuoted:
Boil it first. If that doesn't work, it's going in the microwave. 
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