Opinion on ham

I haven't had a lot of success with "pulled" ham. It REALLY depends on the ham itself. If you take a normal ham to that temp, you're killing it. There isn't enough internal fat (just seams of fat) to keep the meat moist.

I haven't done it in a while, but do it like you do a Chuck Roast. Smoke it to your temp (say 140) then take it off, chunk it up and put the chunks in a pan with some liquid, then tent).

The idea is to braise (need the liquid) to a point that it's tender enough to pull.

I won't swear by this method.

The only substitute is to get some Picnic Hams and smoke them and they'll do it.

I just don't see a lot of success with "pulled" ham that wasn't the result of a fatty, fatty hunk of ham.

Yep,like Smokin' says.

The mother-in-law used to like ham she could pull by hand, over the next few days.

We'd give a couple hrs of smoke and then tent it like a chuck roast.

Seems like we cooked slow to about 190* and let cool under the foil.

Suited her.