Fresh ham help please!

funk49

I guess this will not turn out to be a ham? It's a 10 pound butt now I believe? How would you cook it on the egg? I'm hoping to avoid real low and slow. I don't have a digiQ and would like to get some sleep.

Crimsongator

Want it done fast? Rub it down like normal. Cook it at 350* indirect until it hits 165* internal, double wrap in aluminum foil and back on the egg. Pull it when it hits 200* internal temp.

Pull when ready!

funk49

Crimsongator wrote:

Want it done fast? Rub it down like normal. Cook it at 350* indirect until it hits 165* internal, double wrap in aluminum foil and back on the egg. Pull it when it hits 200* internal temp.

Pull when ready!

Thanks! How long do you think it will take for a 10 pounder? I would like to start it in the morning and have it done in the afternoon if possible ? Late afternoon is when I need it?

stike

a butt is from the front, and a ham from the back. if it is a ham, it is uncured. essentially it is a pork roast, and will be white when cooked like a roast would be. ham's also have a little grey muscle as well.

it's too late to make a cured ham out of it, if that's what you are hoping to do

Fidel

Do you want pulled pork or something you can slice like a ham? Looks to me like you have a fresh, uncured ham - i.e. back leg portion of a hog. The butt comes from the front shoulder.

Pulled pork - follow the advice by crimsongator in this thread, or do a low and slow cook, trust the egg, and get your sleep.

If you want something to slice then pull it in the 160-170 range.

Little Steven

Do you pull it at 160 and then slice it or should you slice it before you pull it? I am sooo confused