picinic ham

If it's precooked, all you need to do is reheat it, to about 145 or so. Keep the temp lower if you want it to absorb more smoke. Also, if it has the skin on it, that won't let the smoke penetrate.

its pre smoked a pre cooked accordinr to smithfield, they say the meat is tougher so i thought if i bring temp up it might make it a little tender,not going to pull meat but slice,its at 130 now will be glazeing it at 145
thanks
gene

I haven't found a lot of success, in trying to take something already cooked and "making" it more tender. The challenge is that if it wasn't tender, overcooking it might help, but more likely it will dry it out too.

i just found the label, that always helps, it says ready to cook,and says to cook to 160, so i should be able to bring it to 180 and still slice it
gene

As usual,Smokin' knows stuff.

The taking it to a higher internal temp would be more likely to squeeze a litlle more salt water out of the picnic,so try to keep the cooker down around the water temp boil point.

Like he said,now you could probably cut an inverted T from shank to widest point,and with a small amount of help from a sharp knife,remove the fat layer .

This will allow the picnic to pick up a little more smoke and your glaze take hold.

Let us know.

quote:

Originally posted by gene avallon:
i just found the label, that always helps, it says ready to cook,and says to cook to 160,
gene

That temp is for legal issues, not for cooking.

You just need to reheat it to the 140's. Too high and it WILL dry out (unless you foil or something to retain the moisture in the meat)

But you're already done, how'd it come out?