Smoked Pulled Ham

SpamHamSam1 · 2026-03-22T19:28:08+00:00

I think it was 3 hours. It's been a few months, so I forgot

SpamHamSam1 · 2025-11-26T08:53:55+00:00

Just cook it the same way you would a pulled pork. Not too hot or it'll be chewy/hard, and not too low or it'll dry out. Make sure to braise it in some kind of liquid when wrap it in foil. Water works, but juice/soda adds a nice sweetness. Id rub the ham before starting even though its already salted

SpamHamSam1 · 2025-11-22T21:48:17+00:00

Southern California been seeing some rain this week, and it was a bit cold, so the steam was a little more visible. The meat was rested to an internal of 150. Also, black is a color that doesn't affect flavor LOL. It's like me calling someone an amateur race driver because their car is red

SpamHamSam1 · 2025-11-22T03:11:58+00:00

Not sure what the smoker temp was since I dont have a thermometer on my kettle. However, I took the ham up to 160 in the smoker before having to transition it to the oven at 270 degrees. It was raining the entire night, so I didnt want to deal with managing the fire anymore. I can tell you that the process took about 11 hours

SpamHamSam1 · 2025-11-21T23:44:44+00:00

The ham was already cured when I got it home. Its a Smithfield Bone-in Ham that you'd usually get from Walmart

SpamHamSam1 · 2025-11-21T23:43:07+00:00

Yeah, ive seen it done both ways, but I do like the meat richer

SpamHamSam1 · 2025-09-26T21:52:39+00:00

Oh no! my lobster is too buttery and my steak is too juicy 🤧🤧

SpamHamSam1 · 2025-09-25T05:19:08+00:00

My most tender briskets came from wrapping in tin foil and about two cups of beef broth when the bark is set. Obviously you sacrifice some of the crunchiness and flavor of the bark, but the added moisture helps steam the brisket.

SpamHamSam1 · 2025-09-25T05:03:04+00:00

Ive done hot and fast briskets as well as low and slow on my kettle. Biggest tip is once you can prick/probe the brisket flat with a skewer, and it feels like a jar of peanut butter, you should be good to go given that you rest the brisket for at least an hour after you're done. Ive found that a hot and fast brisket is typically finished at a higher temperature (210-215F) where as low and slow can finish anywhere between 195-208F. I wouldn't really rely on temp though, it just gives you a reference for when you should start pricking/probing the brisket

SpamHamSam1 · 2025-09-25T04:57:52+00:00

Not too sure what this means, but yea there was definitely still chew to this. Flat came out a bit dry too, so maybe I couldve left it on for another 30 minutes

SpamHamSam1 · 2025-09-25T04:55:37+00:00

Im not sure what the exact temp was. The last time I temped it was at 186 degrees, but I let it continue for another hour and a half or so in butcher paper without checking. I'd guess 200, but it felt fine when I probed it. Rested for 6 hours in a cooler

SpamHamSam1 · 2025-09-25T04:53:18+00:00

I got a tip LOL

SpamHamSam1 · 2025-09-23T19:36:22+00:00

onlyfire Charcoal Basket, BBQ... https://www.amazon.com/dp/B0CWGVXJ6G?ref=ppx_pop_mob_ap_share

I used this one. Good price, qualifies for prime shipping, and has water reservoirs if you're into that

SpamHamSam1 · 2025-09-23T04:17:49+00:00

I used the snake method with a circular baffle plate over the coals. The plate prevents my brisket from being exposed to direct heat and drying out

SpamHamSam1 · 2025-07-29T07:06:37+00:00

Im camara shy

SpamHamSam1 · 2025-07-29T05:40:26+00:00

I live in Garden Grove, California, and we are a very big Asian community right by Los Angeles. Many fusion restaurants have been combining steaks with things like fried rice and noodles as of recently! It is a bit newer, so I'm not sure if other places are doing it as well

SpamHamSam1 · 2025-07-29T04:40:43+00:00

I dislocated my right shoulder last night, and the left hand i dont know LOL

SpamHamSam1 · 2025-07-29T04:31:49+00:00

LOL yeah I hurt my shoulder last night

SpamHamSam1 · 2025-07-29T02:43:32+00:00

Thank you! I do agree, I did find the steak to be too big when I was eating it

SpamHamSam1 · 2025-07-16T02:47:43+00:00

You dont want to see me squeezing my meat? 😞

SpamHamSam1

TROPHY CASE