Post by BBQ Butcher on Aug 15, 2011 4:00:33 GMT -5
OK, here is my version of Pulled Ham
I started out with a 4.5 lb pre-smoked, store bought Smoked Shoulder Picnic. I didn't brine it, as it already had plenty of water pumped into it by the packer. I did slather it with cheap yellow mustard and sprinkled on some apple bbq rub from the pantry.
I put it on the grill indirect at 250° with some pecan pellets buried in the lump for smoke.
After two hours I needed to get the chicken on the grill
After four hours
And foiled and back on the grill
Total of eight hours cooking time...4 out of foil and 4 in
And plated with a cheap hamburger bun and some broccoli slaw