The ham I did for Thanksgiving was the best one I've ever eaten. I smoked it on the egg at @300* over lump and hickory to 140*. No rub, glazed the last 20 min with a mix of Dr. Pepper, brown sugar, honey, maple syrup, molasses, woosty, and Dijon mustard. It was off the chain good.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
Backwoods Ext. Party, Vision Kamado, 22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"
Napkin Killers BBQ