Originally Posted by jminion
The problem with spiral hams is when you heat them up they dry out, that said I know someone who wrapped one tight in plastic wrap and injected it. It a messy deal but the injection did help keep moisture levels higher during cook. I would put some smoke on for a couple of hours then wrap and take up to finish temp.
That's what I figured would happen. I wonder if I cook it real low, in the cool spot with a butt on top as a baster, what would happen.
I agree with you r suggestion to only cook for a couple of hours that way, then wrap and finish cooking.
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.