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Thread: Pulled Ham???

  1. #1

    Default Pulled Ham???

    I'm going to be smoking a ham tomorrow to have for Easter this Sunday. I've smoked ham before in my SmokinTex and usually have cooked to an internal temp of 160F but I'm thinking about taking a slightly different approach this time. I'm contemplating treating this ham shank more as I would, were I doing pulled pork. Instead of pulling it off at 160F, I'd let it ride closer to the 200F mark.
    Does anyone have any experience with this? Thoughts? I usually do pork butt for pulled pork instead of shank, so it may be interesting to see how it does with a leaner piece of meat. Hopefully it turns out!

  2. #2
    Join Date
    Mar 2015
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    Kentucky
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    I'd be extremely skeptical of trying something new like that on a holiday. Hams (cured I assume?) change consistency (ala Canadian bacon) and I would be really hesitant to experiment.

  3. #3

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    Quote Originally Posted by ia_james View Post
    I'd be extremely skeptical of trying something new like that on a holiday. Hams (cured I assume?) change consistency (ala Canadian bacon) and I would be really hesitant to experiment.
    Hahaha... I think I'm just crazy enough to do it. I'm going for it! I'm confident enough that it won't be ruined... I guess we'll find out!

    I'll letcha know how it turns out!

  4. #4
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  5. #5

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    Quote Originally Posted by ia_james View Post
    ?
    It was good, and we ate it all up, but I think it was definitely better to bring it up to 160-165 as a sliced ham, than it was to pull it. Good learning experience.

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