I did two 15 #er's in the 'dera on Christmas and both came out great. I stuck cloves in each square of the scoring and sprayed with leftover injection marinade. I also glazed it once the internal temps hit 125*. I was able to maintain pit temps of 225-250 throughout the cook and they were both done within 15 minutes of eachother. Total cook time was 5 hours. I started cooking hams this way last year and will never cook anorther one any other way again.
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