Xutfuzzy posted his Ham Sammiches back in late September and it really looked good and easy. So I copied his method to do one for the BF's Nebraska Waterfowl Trip.
Here's the original post: http://www.smokingmeatforums.com/t/128314/ham-sammiches
Out of the plastic wrap
Removed the "casing"
Scored and rubbed with a mixture of honey and Cabela's Southern Pecan Rub
Finished Smoking
Smoked in the MES40 with Pecan, Apple and a kiss of Hickory at 225* for approximately 5 hrs to a 165*IT.
Thanks for looking.
Here's the original post: http://www.smokingmeatforums.com/t/128314/ham-sammiches
Out of the plastic wrap
Removed the "casing"
Scored and rubbed with a mixture of honey and Cabela's Southern Pecan Rub
Finished Smoking
Smoked in the MES40 with Pecan, Apple and a kiss of Hickory at 225* for approximately 5 hrs to a 165*IT.
Thanks for looking.