HI, I recently tried my had at making bacon and it came out pretty good. I now want to move onto brining and smoking a ham to make lunch meat out of. I'm using Pops brine with a few other flavors thrown in. My ham is boneless and weighs about 5.5 pounds, its 3 to 3.5 inches thick so should I inject it? and how long should I leave it in the brine? I was thinking of smoking the ham to an internal temp of 155, is that to low? Thanks for the help!