Got a 6 lb Cooks precooked/smoked butt portion ham in the smokette at 250. I've read to warm these to 148 degrees. If I want to pull it instead of slice it can I warm it to 195 or above as I would a pork butt or will it dry out?
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It's already cooked. Cooking it to 195 will just dry it out. You can't fix what already has been cooked.
the 148 temp is to just reheat what's already been cooked. You can cook it a little higher to try and get pulled, but it's marginally successful.
the 148 temp is to just reheat what's already been cooked. You can cook it a little higher to try and get pulled, but it's marginally successful.
Like Smokin' says.
My mother-in-law likes them pullable in chunks.
Usually, we smoke those to dry them out some, of all the injected salt water and add a little smoke.
I have given them about an hr of smoke and then placed them in a half Al pan,dumped some cola over it and then foiled it tightly-so as not to lose much moisture.
Then check it a little over 180º.
It still won't pull to small shreds,like a fresh ham/shoulder,but it suits her purposes of pulling off chunks.
My mother-in-law likes them pullable in chunks.
Usually, we smoke those to dry them out some, of all the injected salt water and add a little smoke.
I have given them about an hr of smoke and then placed them in a half Al pan,dumped some cola over it and then foiled it tightly-so as not to lose much moisture.
Then check it a little over 180º.
It still won't pull to small shreds,like a fresh ham/shoulder,but it suits her purposes of pulling off chunks.