slu Posted July 10, 2011 Report Posted July 10, 2011 5 lb pork shoulder, "picnic ham," cooked in the style of tlinder's schweinsbrust. Total cook time was 17 hours: 15 hours at 215 degrees and 2 hours at 245 degrees. Internal temperature was 190. The ham didn't make it to the dinner table, but we enjoyed a thin slice at the breakfast table the next morning. It was delicious and very moist! I used 2003 Kamado extruded coconut charcoal and Halls Hill Hickory charcoal. Note: I cut the concentration of the salt in the brine solution by 75% and brined for 12 hours.
