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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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Picnic Ham
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? -- You're just jealous because the voices only talk to me. |
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"tranch" > wrote in message
> > 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? Up to 12-13 hours, or as little as 8. Other than that you got it dialed in. Damn Q don't care about schedules. Hope you didnt invite people over. |
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On 15-Apr-2005, "tranch" > wrote: > 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? Last time I cooked a picnic was 11/15/'03. Cook temp was 250° to 300°. It took nine and a half hours. I had two racks of spares and two butts in there with it. The butts took 6.25 and 7 Hrs respectively to get over 190°. They continured to cook while wrapped and resting in a cooler box. After resting, the picnic bone pulled out cleanly only after slitting down to it on one side. It was all good stuff, but in retrospect, I would fork test at 190° and expect to need 195° before they passed the fork test. And it could be even higher depending on the meat itself and other variables most of us couldn't even identify. Brick (Keep the shiny side up) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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