after reading several threads about making hams:
and, of course, phrasty's:
I decided to give it a go...~5.5 lb hunk of pork shoulder, brined 24 hours with tenderquick (1 cup in 4 cups water) with some peppercorns and whole cloves. 6 hour soak out in clean water, then fridge overnight uncovered.
On to the WSM over RO lump with some apple and hickory for smoke at about 250° to IT 140°
forgot to take before pics...but you've all seen uncooked meat before
here's what it looks like finished.
a little salty (will cut back on the TQ next time), but overall very good. Nice ham flavor, and nice and juicy. Planning to take it to my parents' for Thanksgiving and put a glaze on and reheat. The only hard part will be actually getting it there without polishing it off first
as a bonus, I also did a minimally processed butterball breast...nice and simple. salt and sugar brine for ~6 hours, uncovered in fridge overnight. S/P and a lemon cut into wedges into the cavity:
we'll have the same issue getting this over there as the ham