Tomorrow's cook - 2 picnic hams

[clb239]

Tomorrow I am cooking what appears to be two picnic hams instead of my usual Boston Butte. I trimmed the skin off and have them dry brining...I assume from my previous readings that they cook pretty much the same as the Boston Butte...

[EdF]

That's been my experience! Enjoy the cooking and eating!

[LA Pork Butt]

I cook them all the time just like the Butt.

[Breadhead]

Yep... it's the same exact cook. Keep them at least 2" apart from each other and put a temperature probe in each one if you have that capability. If you have one cooking faster than the other you can rotate them to keep everything uniform. Happy BBQing, take pictures.

[bbqncigars]

I would use the skin + attached fat to make cracklins. That's good eating.

[clb239]

Final results....pulled and vacuum sealed for delivery tomorrow

[Mr. Bones]

Looks like ya' did a Fine Job, there, clb239 !!!
What time should I expect delivery?

[jgreen]

Nice! Glad you remembered the pictures. I forget too often.

[HouseHomey]

WOW, that looks pretty darn good. how long was the cook?

[clb239]

Took around 12 hours maybe a little longer then I let them rest in the which I warmed up prior to putting them in there...

They came out really good. Probably best I have done so far.

I dry brined the day before then coated them in Memphis Dust and injected with Chr Lily's pork injection...I also spritz ed them with Apple juice periodically.

[EdF]

They look really good. Mine came out ok, but no pics.