That is a nice big one! I got my first ham in the fridge that I'm putting on tomorrow after the brisket comes off.
I notice you didn't trim any of the fat off the top, or season... what are you going to do for a glaze? I'm looking at using something close to the Dr. Chicken glaze.
Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.