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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Smoked shoulder picnic ham in kettle - suggestions?
Greetings Oh Wise Ones,
Mentioned to SWMBO that I was thinking of trying a shoulder butt roast in the Weber Kettle. Next thing she turns up with a smoked shoulder picnic ham, on special at the local safeway. A 7 pounder ... Tell me, what is the way of the smoked shoulder picnic ham? I'm thinking a couple of hours around 350 degrees, but have no experience with this cut. Or should I be aiming for a slower cook at lower temp? What internal temp should I be aiming for? Thanks for any input, /s |
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Smoked shoulder picnic ham in kettle - suggestions?
Scarlet Pimpernel wrote:
> Mentioned to SWMBO that I was thinking of trying a shoulder butt > roast in the Weber Kettle. Next thing she turns up with a smoked > shoulder picnic ham, on special at the local safeway. A 7 pounder .... > Tell me, what is the way of the smoked shoulder picnic ham? I'm > thinking a couple of hours around 350 degrees, but have no experience > with this cut. Or should I be aiming for a slower cook at lower temp? > What internal temp should I be aiming for? Treat the picnic like you would a butt - slow cooked to an internal temp of 160°F if ya wanna slice it, 190°F if ya wanna pull it. -- -frohe Life is too short to be in a hurry |
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Smoked shoulder picnic ham in kettle - suggestions?
On 28-May-2004, "Scarlet Pimpernel" > wrote: > Greetings Oh Wise Ones, > > Mentioned to SWMBO that I was thinking of trying a shoulder butt roast in > the Weber Kettle. Next thing she turns up with a smoked shoulder picnic > ham, > on special at the local safeway. A 7 pounder ... > > Tell me, what is the way of the smoked shoulder picnic ham? I'm thinking a > couple of hours around 350 degrees, but have no experience with this cut. > Or > should I be aiming for a slower cook at lower temp? What internal temp > should I be aiming for? Same thing Frohe said. A 7# chunk like that can be cooked anywere from ~225°F to 350°F. Just decide in advance if you want to slice it or pull it and proceed accordingly. I've done several picnics (jumped in my basket because of price) and they're just as good as butts. IMHO they have a little finer texture which I like, but would not cause me to buy them over butts pricewise. -- M&M ("When You're Over The Hill You Pick Up Speed") |
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Smoked shoulder picnic ham in kettle - suggestions?
"M&M" > wrote in message ... > > On 28-May-2004, "Scarlet Pimpernel" > > wrote: > > > Greetings Oh Wise Ones, > > > > Mentioned to SWMBO that I was thinking of trying a shoulder butt roast in > > the Weber Kettle. Next thing she turns up with a smoked shoulder picnic > > ham, > > on special at the local safeway. A 7 pounder ... > > > > Tell me, what is the way of the smoked shoulder picnic ham? I'm thinking a > > couple of hours around 350 degrees, but have no experience with this cut. > > Or > > should I be aiming for a slower cook at lower temp? What internal temp > > should I be aiming for? > > Same thing Frohe said. A 7# chunk like that can be cooked anywere from > ~225°F to 350°F. Just decide in advance if you want to slice it or pull it > and > proceed accordingly. I've done several picnics (jumped in my basket because > of price) and they're just as good as butts. IMHO they have a little finer > texture > which I like, but would not cause me to buy them over butts pricewise. > > -- > M&M ("When You're Over The Hill You Pick Up Speed") Did at at 375 for around 4 1/2 hours, to 160 internal. Turned out perfect, sliceable and juicy. Pictures on a.b.f. Thanks for the input! /s |
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