- Oct 11, 2014
- 9
- 10
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
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