Hickory smoked shank half help

Discussion in 'Pork' started by hvacscoutdad, Nov 24, 2014.

  1. hvacscoutdad

    hvacscoutdad Newbie

    So my mother in law went and bought a ham for me to smoke for Thanksgiving. What she bought is a hickory smoked ready to cook/eat shank half. Stopped by the store on lunch to see what it was since i am at work. Directions state to cook for 15 per pound and it is already hickory smoked. So the following questions have come:

    Should i still use the apple wood i usually use or just smoke to reach temps for serving? I am going to use hardwood lump charcoal and applewood chunks for "flavoring" smoke.

    Does the 1 1/2 hour per pound still apply or can I shorten it some?

    Does anyone think it should be seasoned in anyway such as rub or baste before or during smoking?

    Thanx in advance
    Andy
     
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Here is a great thread to check out . Type  double smoked ham in the search bar.  This is near the top.

    Double Smoked Hams---Times 4 (Step by Step)


      Mike
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

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