Ok, so I have read up on Pops' ham techniques, and what not.. But, I am still unsure what I am capable of today.. I brined the ham in Tenderquick for about a week. I'd say it's something in the 10-15lb range. I pumped it full of a variation of Pops brine - only differences is I did not add salt because I used TenderQuick. I put some pickling spice in there, and worcestershire as well as some other stuff. We're hoping to eat in about 6 hours, obviously I know this is not enough time to smoke. I left the meat to dry overnight in the fridge, after washing it off. I have hickory wood soaked and ready, and I use a Brinkmann electric smoker. My question is this... Should I throw it on the smoker now, and finish in the oven? Or, is this something I should save until tomorrow and smoke in its entireity? Or maybe even just pop on the smoker until it is done tonight? I've read something like 45 minutes to a pound, and was thinking of just making that 55 minutes just in case. That would put me anywhere from 7-10 hours... Thoughts? I'm kind of nervous, as this is my first ham - thankfully it is really just a side project of mine, and not 'the Christmas meal', so I can mess it up without leaving people hungry. I planned it that way, so it could be a relatively stress free experiment... But, it's Christmas, and I want to smoke something, and ideally eat it! I think I'm just going to fire up the smoker and take a crack at it..