- Dec 30, 2009
- 33
- 11
I want to smoke a 10# ham butt portion on New Year's Day. It is not precooked or glazed & is not a fresh ham. The label says to cook it, I assume in an oven, to an internal temp of 160 deg. @17-20 min/lb. I'll use my horizontal offset smoker. Should the smoking temp be around 225 deg. & if so, for how long per pound? I plan to use Jeff's mustard & rub during the smoking phase & add his sauce during the last 30 minutes. As you can see, I need some answers....fast. Thanks
Bill
Bill