Brethren, I am due to smoke a ham for the women's conference at my church on the 29th. I have read up on some things but it all ends up being pulled pork. Don't want that. Any suggestions? Should I reduce the cooking time from 7-8 hrs down to about 5-6 maybe? Any suggestions would be greatly appreciated.
Great Outdoors Smoker Model 3600
Brinkman Smoke N Pit