Hi all, First of all, I love this forum! My life has gotten a lot easier since buying my electric brinkman and now I'm smoking just about every other weekend. I've got 17lbs of brisket and butt on the smoker as I type this, both are sitting wrapped in foil at 190 degrees, about and hour from the cooler Anyhoo, I am having some family in for Thanksgiving, and I plan on smoking both a turkey breast and a ham. I think I can manage the turkey breast just fine, but I've not got a clue about the ham. What do I buy? Do I rub it? Smoking instructions? I've seen some great pics here of some glorious hams. Thanks in advance for any words of wisdom!