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Hi,
Ham looks great. Mmmm pork.
I'm doing my first for Xmas. I bought a fresh slab o meat (7lbs.) I'm brining it now. How big was your ham? Was it fresh or predone? If fresh, how long were you on da smoke? I'm guessing this is going to take about 6 hours (will be great to match the turkey...
Hi,
Just joined. I'm a semi-seasoned (more of a good dry rub vs. brined for years). I use a new braunfels offset smoker and almond wood most often
Good stuff here so far. I hope to contribute and pick up a lot of tips too