Question on picnic shoulder/ham

They are cooked and I believe Smithfield states to take them to 148� internal.

You can add some smoke ,inject for some flavor,and cook a little of the injected solution out of it.

At 200�,it might take around 3 hrs.

Slice like a ham.

I did one for Christmas. It took about 9 hours for it to reach an internal temp of 145. It was 11lbs. I had the temp setting at 225. It was about 30 degrees outside also. With it warming up I'm not sure how long it will take. I am doing a 15lb whole ham for easter this sunday.

Bama:

Is that a fresh ham or a shoulder your doing?

I have been wanting to do a fresh ham,
would like to hear your plan for the cook.

temp/cure/rub/wood/int temp

Wrenchead

If it is a fresh ham and you aren't curing it,you can cook it just like a butt.

No this is already cured and smoked, Basicly a heat and eat deal.
thanks

Wrenchead

No, it's not fresh. I have never seen a fresh one in a store here. I am assuming I would need to see a butcher for one.

I'm just gonna put it in at 225 with about 4ozs of Hickory. I'm trying to find a good honey glaze to put on it.

Bama,
a simple one that I have become fond of is ...1hr before its finished , squeeze mustard on the ham and spread it around with your hands......then take handfulls of brown sugar and apply to surface (mustard helps it stick)...then take a sqeeze jar of Honey and drizzle it on till your hearts content.....I usually put on at least 2 to 2 1/2 cups worth..

BornHungry,

Sounds good, I'll give it a try. Thanks for the reply.

Did some corned briskets over night and then put the Shoulder in about 6:30 this morning, took out at 12:15 temp was 170. It was great the added smoke flavor was terrific and the whole thing was very moist and flavorful. I left the skin on to smoke and removed before serving.

Will definatly be doing more of these this way.