Am I going to ruin this ham?

[Smilner]

I saw some pulled ham recipes cooking up to 200 degrees that tickled my fancy. However, they all involved cooking for a few hours then putting in a pay with liquid. Well here’s the thing I’ve just been spritzing with ACV/water til it hit 160 then wrapped it in butcher paper and have been spraying the outside of the paper with the ACV/water. Is this going to turn out super dry? Should I just take it off now at 165 and enjoy? Let me know, bbq homies!

[Jerod Broussard]

160 and enjoy.

[Mosca]

I followed on line instructions for high heat and ruined a $200 Mangalitsa ham. Pull and enjoy.

[Jfrosty27]

Yup. As said above, eat it now.

[Smilner]

Thanks for the timely responses, team. I took her right off.