Smoked Holiday Ham
This is a pre-smoked, ready to cook 10.12 lb Half Shank Ham
Soak your wood chips for about 20 minutes.
I have a mixture of cherry and apple here. About 4 parts cherry to one part apple.
Smoker fired up at 11:30 AM. Preheat to 225 degrees
On the center rack at high noon for 2 hours (Be patient....If you're lookin', you ain't cookin'!!)
One hour in - internal temp of 55 degrees (added more wood chips)
After two hours, internal temp is 88 deg.
Wrap in foil, and baste with pineapple juice.
Again - added more wood chips and sweetened the water pan with a little pineapple juice.
After another hour, more wood chips and more pineapple juice. Int temp 100
Another hour (4 so far), more wood - Int temp 120
FINALLY After 5 hours we are up to 140 Int temp.
Coat generously (again) with brown sugar and more pineapple juice
5 and a half hours later and it is done!! Rest for 30 minutes and dinner is served!!