How Should I Cook This Pork Shoulder?

I have smoked pre-cooked hams. I slather it with mustard and add coat with Bad Byron's butt rub. Then into a 250 egg on the grate, with platesetter . I bring it up to 140 degrees. A lot of folks like egrets Maple-Bourbon. I have not tried it yet but since someone gave me one for Christmas, that is how I'm gonna do it.

Here's the recipe, good luck.

Ham, Maple-Bourbon, Egret


INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
1 10-12 Lbs Cooked, ready to eat Ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Maple-Bourbon Paste
2 Tbs pure Maple Syrup
2 Tbs freshly ground Black Pepper
2 Tbs Dijon or Honey-Dijon Mustard
1 Tbs Bourbon
1 Tbs Vegetable Oil
1 Tbs Paprika
1 Tbs Onion Powder
2 tsp coarse Salt, either Kosher or Sea Salt




Procedure:
1 The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).
2 Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
3 Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
4 Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° F. (this should take about 5 hours).


Recipe Type
Appetizer, Main Dish

Recipe Source
Author: John Hall (egret)

A spiral sliced ham is easier to serve after the cook. Just poke holes vertically instead of injecting and pour paste over all then refrig.
If using spiral sliced ham, check after 3.5 hrs in egg. The slices tend to dry out.

I saw that too Wayne but if you look close it says to cook to 140. I'm guessing it's pre cooked.

{EDIT} I went back and checked and it does say 160. These old eyes just aint as good as they use to be.

You're right Wayne.After a second look I think it says cook til 160.

Dang, I was going to wager a buck on my answer. :laugh:


It's really a drag that some producers use confusing terms...Fully cooked, partially cooked, ready to eat, ready to cook, ready to serve. Sometimes you really have to search the label to get it right.

Cook it until the internal is at least CLX°.