{"id":3667,"date":"2012-12-25T14:38:21","date_gmt":"2012-12-25T22:38:21","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=3667"},"modified":"2012-12-25T14:38:21","modified_gmt":"2012-12-25T22:38:21","slug":"christmas-hams-pulled-pork","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/christmas-hams-pulled-pork\/","title":{"rendered":"Christmas Hams & Pulled Pork"},"content":{"rendered":"

\"\"<\/a>\u00a0 \u00a0 \"\"<\/a><\/p>\n

This year’s Christmas dinner consisted of Pulled Pork for us and Hams for our friends.\u00a0 There’s nothing wrong with a Turkey dinner with all the trimmings but this year I asked my Daughter-In-Law what she wanted and she immediately said “Pulled Pork” … No problem, right up my alley!\u00a0 Our friends wanted Hams for their family Christmas dinner and asked if I would be kind enough to smoke some … No problem!<\/p>\n

Big problem … All I have to figure out is the logistics of it all considering that both are smoked\/cooked at different temperatures and I only have one MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill.<\/p>\n

Consulted my little black book database of cooks and chose to use my Turbo smoked Pulled Pork method first and while the Pork Butt is in FTC I can cook the Hickory<\/a> Smoked Ready to Eat Shank Portion Hams.\u00a0 We planned on eating the Pulled Pork at 3 pm and I needed the Hams to be ready at 3 pm.\u00a0 After doing reverse math I chose to put the Pork Butts in at 6 am at 225\u00baF and the Hams in at 11 am at 325\u00baF.<\/p>\n

Seasoned a 5 lb Pork Butt with Roasted Garlic EVOO<\/a> for the glue and a liberal amount of Plowboys BBQ Bovine Bold.\u00a0 Wrapped the Pork Butt in plastic and refrigerated overnight.\u00a0 Preheated the MAK 2 Star<\/a> to 225\u00baF using Pacific Pellet Apple<\/a> BBQ Pellets.\u00a0 Inserted the Pork Butt at 6 am and Apple<\/a> smoked at 225\u00baF for 2 hours before increasing the pit temperature to 375\u00baF.\u00a0 Pulled the Butts when the internal temperature<\/a> reached 160\u00baF.\u00a0 Double wrapped in foil and returned the Pork Butt to the MAK 2 Star<\/a> until the internal temperature<\/a> reached 206\u00baF.<\/p>\n

\"\"<\/a>\u00a0\u00a0 \u00a0\u00a0 \"\"<\/a>\u00a0\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

Into the MAK 2 Star<\/a> at 6 am and out at 10:45 am.\u00a0 Time for a 4 hour FTC.\u00a0 Wrapped the double foiled Pork Butt in a Towel and into the Cooler.\u00a0 The Pulled Pork was scrumptious!!\u00a0 We just might have started a new tradition …<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a>\u00a0After I removed the Pork Butt I set the MAK 2 Star<\/a> to a temperature of 325\u00baF and inserted the Hickory<\/a> Smoked Ready to Eat Shank Portion Hams at 11 am.\u00a0 The directions for the Hams called for these 10 pound hams to be cooked 20-25 minute per pound until the internal temperature<\/a> reaches 140\u00baF.\u00a0 Since these were “Fully Cooked” Hams there was no need to take them to any higher temperature.\u00a0 The Hams reached their 140\u00baF IT at 2:35 pm.\u00a0 I double wrapped the Shank Portion Hams in foil, a towel, and inserted them into a cooler.\u00a0 Our friends picked them up at 3 pm.\u00a0 Don’t you just love it when a plan works out like you intended it to?<\/p>\n

These Hickory<\/a> Smoked Ready to Eat Shank Portion Hams were priced at 99\u00a2 per lb versus the $2 plus price per lb of other cuts of Ham.\u00a0 When using a pellet smoker-grill there’s no need to buy those high priced cuts.\u00a0 Everything tastes great when smoked\/cooked with wood pellets!!<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 \u00a0 This year’s Christmas dinner consisted of Pulled Pork for us and Hams for our friends.\u00a0 There’s nothing wrong with a Turkey dinner with all the trimmings but this year I asked my Daughter-In-Law what she wanted and she … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-3667","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"\nChristmas Hams & Pulled Pork - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/christmas-hams-pulled-pork\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Christmas Hams & Pulled Pork - 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