I bought a 10 pound picnic ham today and would like to make pulled pork
tomorrow. It's the first time I've tried this so I'd like to check with the
pros here to make sure I'm going to be doing it right. I plan on trying to
keep the temp between 250 - 300 degrees and get the finished internal temp
of the ham to 190 - 195 degrees. I know it's not done until it's done but
can I count on it taking about 9 hours or so or should I plan on it taking
longer?



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You're just jealous because the voices only talk to me.