That is an absolute monster. I've done a couple of wet brined hams which were much smaller so I just hot smoked them at around 225* and they got plenty of smoke. I think the cold smoking idea is great for something of that size.
Traeger lil Tex, 2 Weber 22.5", UDS
Mop, Sauce & Two Smoking Barrels BBQ Team
They call me "Dave"
Veteran Noobian Warlord