Tony Catencamp
TVWBB Member
Long time, no post. Since I can't get to the Tampa area this year, Tampa has to come to me. I will be be putting a mojo injected boneless 8 lb butt on the WSM bottom rack at 325 degrees. Instead of using deli ham slices for the Cubanos, I want to put a 7 pound ham (butt portion already full cooked) on the top rack. I would like them to come off around the same time. I will be taking the injected butt to 175 for slicing and the ham to 140. My other problem is, I've never high heated a butt before.
Anybody care to provide an educated guess as to how long after I put the injected butt the ham should go on? I know I could hot hold for a quite some time, but I would prefer them getting done as close as possible. Thanks for any guidance.
Anybody care to provide an educated guess as to how long after I put the injected butt the ham should go on? I know I could hot hold for a quite some time, but I would prefer them getting done as close as possible. Thanks for any guidance.