Picked this up today and thinking about slapping it on the pellet grill. Anyone have any advice? Was gonna put it on a rack with a water pan under it and set it to 225-250 until internal of 160 but will happily take any advice anyone has. Like is scoring the meat recommended or soaking the day before or anything?
by KingNattyXBox
1 Comment
Yeah.
•mustard (or whatever binder you like)
•use a rub you prefer(probably sugary) I like a little back heat
•250° with whatever pellet you prefer
•have a pan under with some water and apple juice
Here’s the thing do you want to serve slices? I’d probably pull it around 175° or so and let it rest.
Do you want pulled ham? Pull it off at 165 put it down in the pan that had the water and apple juice cover it with some foil and throw it back on till it gets to 205°. Pull it and let it rest a bit and then have some awesome pulled ham.
Edit: for formatting