nucornhusker
Babbling Farker
- Joined
- Aug 29, 2011
- Location
- Lincoln, NE
I finally stumbled across fresh, uncooked ham shanks at the grocery store today and I have been wanting to smoke one badly! :becky:
My question is I don't know anything about smoking one. I've smoked plenty of pork shoulder/ribs/brisket/etc. but no ham. What temp should the ham be to be done right? Do you rub it? Brine it? Inject it? Foil it?
I know I could have at it and get a good result, but I would like any and all advice any of you can give.
Any help is greatly appreciated.
Thanks in advance!!
-K
My question is I don't know anything about smoking one. I've smoked plenty of pork shoulder/ribs/brisket/etc. but no ham. What temp should the ham be to be done right? Do you rub it? Brine it? Inject it? Foil it?
I know I could have at it and get a good result, but I would like any and all advice any of you can give.
Any help is greatly appreciated.
Thanks in advance!!
-K