kevin robie
Well-known member
I have not smoked fresh hams. I have smoked my share of butts and assume the two are similar. I will not be curing the meat and will be using 20-22 lb bone in hams. I will probably smoke indirect using hickory sticks.
I am assuming I can take the internal temp to 160 degrees to be able to slice the ham, or take up to 185-195 degrees and treat like a butt to pull the meat. I see an advantage to a long brine, but can be talked out of the extra step. If you have any information or tips i'd appreciate the input.
I am assuming I can take the internal temp to 160 degrees to be able to slice the ham, or take up to 185-195 degrees and treat like a butt to pull the meat. I see an advantage to a long brine, but can be talked out of the extra step. If you have any information or tips i'd appreciate the input.
