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smoking EMERGENCY, need help

 
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dansbbq



Joined: 23 Jun 2006
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PostPosted: Fri Jun 23 06 9:35 pm    Post subject: smoking EMERGENCY, need help Reply with quote

I guess it was a lack of planning on my part, but at about 12:30 last night I ran out of charcoal while smoking 2 15 pound fresh hams. They were at about 165-170 so I rapped them in foil and put them in the fridge. Now what should I do. They did have about a 12 hour smoke.
Do I put them back on the smoker or should I finish them in the oven?
If inthe oven how hot and how do I keep them moist.
I alsohave 2 turkeys that I did get done yesterday that Iplan to warm through in tho oven, again how do I keep them moist.
Im not too worried about the turkeys, I just dont wantto ruin the pork.
I plan to finish it, pull it, and serve it about 7pm.
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Ranucci's Big Butt
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PostPosted: Fri Jun 23 06 9:41 pm    Post subject: Reply with quote

I did that to 2 butts a few weeks back, actually just didn't want to keep adding coals so I pulled them off, put them in a pan and covered them and added some apple juice to the bottom and put in the oven for 3 hours at 225. Came out perfect, not competition style but for guests, perfect. May take a little longer since you put it in the fridge to get back up to temp.
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Alien BBQ
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PostPosted: Fri Jun 23 06 9:44 pm    Post subject: Reply with quote

If you are cooking a ham to slice 160 - 170 internal is done.

If you are cooking a pork sholder or butt to pull, cut it up into large chunks and reheat to 190 in foil.

If you are cooking a ham to pull, let me know how it came out. I haven't met anyone that has done that one yet.
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dansbbq



Joined: 23 Jun 2006
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PostPosted: Fri Jun 23 06 9:56 pm    Post subject: Reply with quote

after trimming, and sawing off the hocks, The fresh ham is basicaly a large bone-in pork roast. I am hoping it will be the same as a shoulder or butt.
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Hogwild
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PostPosted: Fri Jun 23 06 10:10 pm    Post subject: Reply with quote

dansbbq wrote:
after trimming, and sawing off the hocks, The fresh ham is basicaly a large bone-in pork roast. I am hoping it will be the same as a shoulder or butt.


It basically is the same. It's a little leaner so pull it off at 185. Foiling or using a pan is good to save the juices. I used to get whole hogs for free and I would hard cure one ham and cook the other one like I do shoulders.

Since you have 12 h of smoke on it, doing it in the oven should be fine.
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roxy
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PostPosted: Fri Jun 23 06 10:57 pm    Post subject: Reply with quote

Alien BBQ wrote:

If you are cooking a ham to pull, let me know how it came out. I haven't met anyone that has done that one yet.


I have done it in the oven with a pork butt that has been made into ham. Didnt mean to, just cooked it too long. It shreaded when I went to slice it.
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Alien BBQ
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PostPosted: Sat Jun 24 06 12:53 am    Post subject: Reply with quote

I am making the assumption that he is talking about a cured ham. I like the flavor, I just not sure about the consistency.
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Hogwild
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PostPosted: Sat Jun 24 06 1:04 am    Post subject: Reply with quote

Alien BBQ wrote:
I am making the assumption that he is talking about a cured ham. I like the flavor, I just not sure about the consistency.


Oh. I assumed it was fresh. Never done a cured ham on the smoker but I doubt it would pull if it is truly hard cured. I like my country ham fried lightly with a couple overlight eggs, homeade buscuits, and redeye gravy....mmmmmm. Cool
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roxy
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PostPosted: Sat Jun 24 06 1:04 am    Post subject: Reply with quote

Could also be that he is a smokin up the ham section instead of "ham". Have not tried that either. Though its part of whole hog.
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roxy
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PostPosted: Sat Jun 24 06 1:13 am    Post subject: Reply with quote

whats redeye gravy..?
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dansbbq



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PostPosted: Sat Jun 24 06 2:34 am    Post subject: Reply with quote

Im talking abou the fresh un-cured ham.
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mikekilian1947
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PostPosted: Sat Jun 24 06 10:06 am    Post subject: Reply with quote

roxy

Red-Eye gravy is the results of fried country ham (generally), deglazed with black coffee. I'm sure there are regional variations.

Mike
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Alien BBQ
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PostPosted: Sat Jun 24 06 10:14 am    Post subject: Reply with quote

Redeye gravy,
Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with country ham, biscuits, and honey.
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roxy
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PostPosted: Sat Jun 24 06 10:56 am    Post subject: Reply with quote

YUCK!!!
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