Smoking/cooking competition cured shoulders...

[Jason Wayne]

Is this possible?

I have a friend that dominates the local ham/shoulder competitions and he has some left over shoulders that he says we should try smoking.

Keep in mind, they have already been smoked and cured. So, I am worried they will be too dry and salty. What do y'all think?

 

[Bryan S]

Sounds like to me it's no different than doing a double smoked ham. More of a heating up process than a cooking process if they are already cooked and cured shoulders. Ham on the WSM

 

[Jason Wayne]

Bryan - the difference would be in the cut of meat. He has hams, but those are more valuable and sold as expensive country hams. He wants to try a shoulder (aka: butt and picnic). I guess I could do the trick of soaking it in water, but who knows. I am really worried it might turn out funky.