Another Dr. Chicken's "Double Smoked" Ham

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Neil

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This 24 #er went on the UDS lower rack at 1:00 am Easter morning and was pulled 13 hours later when the internal hit 135*. Smoked using apple, mulberry, sweet cherry, and hickory.
 

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That's an animal right there!
I can allready imagine what the inside looks like and it's driving me crazy!
 
I appologize for not having any pics of the slices.:oops: Never got any pics of the brisket either :oops: I cooked the ham on the lower grate of the UDS with the brisket on the top grate along with a couple of home made Italian sausage fatties.:biggrin: After I unloaded the drum I smoked a pound of pig candy for the neighbor kid next door that fell out of the tree Thursday night.(http://www.bbq-brethren.com/forum/showthread.php?t=81678) The kid sure loves bacon, but then who doesn't.:rolleyes: The Dr. Chicken ham has become a tradition for Easter and Christmas at our house.
 
I love me some Dr. Chix ham!! Yours looks great as well! Very nice of you to make some pig candy for the kiddo! I might jump, I mean fall out of a tree too if you promise to bring me some brisket, chicken and pig candy!! :-D
 
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