Pulled Ham & Pulled Beef

Unknown

So much has been said on pull ham and beef I looked up some pics of a ham and wanted to post them because I believe it is easy to see that it was not dry and was very tender just by looking at the pic (a pic is worth a 1000 words). I think that they would be an internal temp window that most would think would be right (160 to 180) for this and it has to be 195 or 200 at least that's what I do em at. The pic is of a 20 lb ham that I had de-boned and tied up and you should be able to tell that by the pic and it was brined.

ChefDBA

Chet,
The top picture looks dehydrated, but the bottom picture looks awesome. If it's the same product in both pictures then I know you enjoyed that meal.

Unknown

ChefDBA, I've been looking at those pics and I'm going to fess up and say the top looks like a butt. I just happened to find those still in my camera and they were together so I thought they were all same since....no wait they are the same...the top that is small is small cause a pulled a big hunk off the rest so I could pull it betta and that's just a piece off near the outside...the etty bitty pic at top is where I went back and tried to resize it in Photobucket and shrunk it without knowing it and hadn't figured out how to put it back.

Unknown

ChefDBA, "Warning once you reduce a picture, you cannot enlarge it back"...so it say's right underneath my now puny pic.