Picked up a 20lb freash (green) ham today and planning on smoking it tomorrow. Going to leave the skin on and rub all exposed meat with sm cherry and smoking with hickory.
Planning on cooking it on the xl-egg indirect at 275*. How long do you guy's think it will take? I'm guessing maybe 10 hours.
Planning on having it for dinner tomorrow around 6pm. Thought I'd put it on the warm egg at about 5:30 am. Does this sound doable?
Oh yeah prOn to come