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| Name: |
Mack
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| Subject: |
Found a Different Butt>>
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Date:
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5/25/2011 7:44:34 PM
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and it was maybe better than the normal butt. (Summer Lover bait?)
Friends from Florida visited last week and brought us a fresh "Picnic" ham for the smoker? UhOh. Not a butt. This thing was about 8 pounds, bone in, with pig skin intact.
Trimmed off the skin, but left a thin layer of fat on one side. Rubbed it liberally with my good stuff, stuck it on my PROPANE, yes, Propane powered smoker at 220-250*, pecan wood chips, for 12 hours.
Too late to eat it warm. Broke in half when I took it off.
Man oh man this thing was good. Zero, zip fat when pulled, none! More waste from bone than a butt, but a lot less fat at the finish. Cheap too. A good alternative for us to the standard butt. Try it.
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| Name: |
lakngulf
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| Subject: |
Found a Different Butt>>
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Date:
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5/25/2011 9:19:10 PM
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Have already planned to put a ham on the Egg this weekend. Way back when, before the Egg, I always a tall double layer smoker....charcoal, then propane. This was the type that you used a water pan to keep everything moist. I would put a ham on top and a turkey on bottom. The best I can do on my medium egg is a small turkey breast with some ham on top.
Anyway, it is ham alone this weekend. Will see how it goes.
For convenience for several years we let Smokin' S BBQ in Wetumpka smoke our turkey and ham for Thanksgiving, Christmas and other ocassions. When you upwrap their ham you think there cannot be any good meat under that black surface. But it is good. I will be pleased if I can get close to what they produce.
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| Name: |
Ulysses E. McGill
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| Subject: |
Found a Different Butt>>
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Date:
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5/25/2011 9:28:11 PM
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I'm guessing it was an uncured ham? The curing process is what makes a ham taste like a ham; Unless you cure them, they taste and cook up like a lean butt. I did a some last summer with great results. I usually do a partial curing process and the result is something between a smoked butt and smoked ham with excellent moisture content. Most groceries don't stock them, but they can easily order them in for you
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| Name: |
Ulysses E. McGill
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| Subject: |
after thinking about it
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Date:
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5/25/2011 9:46:50 PM
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I remembered that was the first thing I cooked on my new XL BGE last spring....here it is just after it was placed on the grill.
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| Name: |
Mack
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| Subject: |
Found a Different Butt>>
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Date:
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5/25/2011 10:04:06 PM
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This was, I guess, a half ham? Not a big as your picture. But, it was not cured before. But, what impressed me over a butt was the fat content at the finish. It Was Gone!! Especially the inside meat layers. No fat globs at all. The meat was very moist, very tender and pulled apart easily. Repeat, a good alternative to the butts.
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| Name: |
HARRY
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| Subject: |
Found a Different Butt>>
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Date:
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5/25/2011 10:28:32 PM
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A picnic ham is not a ham at all. It's the other end of a shoulder.
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| Name: |
Ulysses E. McGill
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| Subject: |
Found a Different Butt>>
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Date:
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5/25/2011 10:29:08 PM
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A ham is definitely low in fat compared to a butt.... They can get dry if your not careful, but as you found out they are awesome if done correctly. I partially cured this one and then smoked it at 200 degrees for about 10 hours to break in the new egg.
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and you are correct. I went back and read Macks post....I had thought he said spring ham when I read it originally and have heard that term used for an uncured ham.
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| Name: |
Summer Lover
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| Subject: |
Found a Different Butt>>
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Date:
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5/26/2011 8:54:24 AM
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Hey Mack - "Rubbed it liberally with my good stuff, stuck it on my PROPANE"??? Sounds great if you can get away with it.... I already picked up the same ol' butt - hopefully it will turn out OK, generally does. ;-)
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| Name: |
Tall Cotton
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| Subject: |
Found a Different Butt>>
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Date:
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5/26/2011 10:52:51 AM
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I asked my wife what she thought about trying a different butt and she said she wasn't interested. She said after 26 years she would just stick with me. :-)
When I first started smoking Q you could go to a packing house and get whole shoulders, picnic and butt. Those made for some good stuff. Unfortunately I can't find them anymore. I may try a picnic next round of smoking. I would like to try a fresh ham sometime too. I think it would work great.
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| Name: |
Mack
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| Subject: |
Found a Different Butt>>
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Date:
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5/26/2011 8:35:53 PM
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My Cuban Father in Law used to be responsible for Christmas Eve Dinner, which included a marinated/baked fresh Picnic. He slitted it with garlic cloves, marinated it in fresh back-yard limes, sour orange, local Mojito, salt and pepper. Soaked for 24 hours, then into the oven for maybe 3 hours. Sliced and chunked.
Served up with authentic Cuban Black Beans over Valencia rice, fried RIPE plantains and a whole loaf of Cuban bread(brought on the plane from Tampa/Cuban Bread w/o LARD is NOT Cuban Bread). Bottle of Beaujolaias, chilled. Coconut Flan for desert, along with the requisite cup of hi-octane Cuban coffee.
Yes, yes, a Picnic "ham" can be a delight.
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| Name: |
MrHodja
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| Subject: |
Found a Different Butt>>
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Date:
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5/29/2011 9:00:29 AM
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You guys are making me hungry....
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| Name: |
Zman
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| Subject: |
Found a Different Butt>>
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Date:
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6/1/2011 9:07:10 PM
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That whole meal sounds awesome. I am jealous!
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| Name: |
Zman
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| Subject: |
after thinking about it
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Date:
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6/1/2011 9:08:27 PM
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So that's what my egg looked like 8 years ago! Wow. Thanks for posting the pic!
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It's not so clean anymore, but still looks good. I still have my large too, but the XL is my favorite.
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