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Unread 12-11-2010, 07:45 AM   #1
kevin robie
Is lookin for wood to cook with.
 
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Default fresh hams smoking experience

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.
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