Well, I had one of my co-workers ask me to smoke a bone in deer ham. He provided it. so I said sure, i'll give it a try. I first checked all of these threads for a good brine and how to do it. Then, I said sure I'll do it. This thing he brought me was about 9 Lb's and frozen solid. After I finally got it thawed out it went smooth from there. Lots of Tony Chachery's cajun seasoning and hickory smoked salt. Smoked it for 9 hrs. Here are some pics. Started out at 630am - Beautiful morning Attachment 2508 Here it is before going into the smoke. Attachment 2509 And the after picture Attachment 2510 After I cut it off the bone it filled up a 1 1/2 gal of ziploc bags. Took it to work in a crockpot and there was barely any left before lunch. So I am chalking that up to a successful smoke. can't wait to see what gets smoked next week. This is so addictive!! Smoke 'em if you got 'em Boone.