Busy weekend on the smoker, ham on Sat and Turkey on Christmas. Turkey post http://www.smokingmeatforums.com/t/115140/christmas-turkey-breast
Been wanting to double smoke a ham and finally jumped in, wife was out of town with the daughter and granddaughter for Christmas and had some friends coming over.
Found a Smithfield ham, already smoked and ready to reheat.
Pecan rub the night before and into the fridge.
Wanted to use the offset on this, everything set up ready to go.
Tools of the trade.
Basket loaded with charcoal and hickory chunks
Three hours in to the smoke, water pan under to catch the juices.
Money shot, great food, beverage and friends.
10 lbs ham was put on at 2:00 and ready to eat at 5:30. Ran the offset around 240 deg the whole time, internal temp was 135 deg when taken out.
Thanks for looking,