Hello, I'm relatively new to smoking (I've smoked a couple shoulders for pulled pork and a good number of chicken wings and thighs) and this is the first project that was hard to pin down. I've got a 22lb pork leg that I cured and from what I could find online (vast as it is) I was looking at a very long time smoking and had some concerns with it getting done in time for dinner on thursday afternoon. I've been using an older traeger that has been left in my care and with the ambient temps in the 40s it was having a hell of a time when it was set at 180, so I had to set it to 225. It's now 7pm and its done (I was aiming for 160IT but ended up with 170 in some spots).
So now my problem is that I have my ham resting at 715 at night and I'm not looking to start cutting into it until around 4pm tomorrow. Should I just get it into the fridge once it's done resting and then reheat on the smoker tomorrow or throw it in the electric reheat thing tomorrow (in previous years we threw the store bought pre-done ham in there with some water in the bottom to heat it up)
I appreciate any advice
So now my problem is that I have my ham resting at 715 at night and I'm not looking to start cutting into it until around 4pm tomorrow. Should I just get it into the fridge once it's done resting and then reheat on the smoker tomorrow or throw it in the electric reheat thing tomorrow (in previous years we threw the store bought pre-done ham in there with some water in the bottom to heat it up)
I appreciate any advice