Question on Terminology

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cleglue said:
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Someone help here on the time of a 9 pound ham.

From the looks of it, you've trimmed off a lot of fat...

so, going onto the smoker it,s not 9 pounds anymore.. probably over a pound of fat, if not two pounds....

It will, in any case extrude a lot of fat when you cook it, so it my be wise to have a drip pan underneath it...

if you do not feel like cooking it for 15 odd hours, you might consider cooking it the first 6-7 hours at 300*, until it reaches 165ish, internal temps, then foil it, then put it in a pan....then the next 2-3-4 hours at 250-275 range...until it reaches 190, then put it in a dry cooler for an hour , or so, before you pull it... save the juices from the pan,,, de fat the juices, and put it back into the pulled product...adds a nice flavor to the meat//
 
Keep that lid on!!! Or that pork will be tomorrow's breakfast.....................when it finally finishes!! :LOL:
 
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