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.
"You can't always get what you want but if you try sometime you just might find you get what you need"
Mange Bene Viva Bene!
NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.