I have a 20 lb smoked cooked ham Im going to smoke I have it scored slathered and covered in rub!
I was going to smoke at 240 with pitmaster blend and pull at 140.
My rub is a bit spicy and was thinking of adding apple pie filling as a glaze of some kind?
Was wondering what people thought about it and when they would add it etc..
Or any other advice feed back as always welcome.
And Merry Christmas!
I was going to smoke at 240 with pitmaster blend and pull at 140.
My rub is a bit spicy and was thinking of adding apple pie filling as a glaze of some kind?
Was wondering what people thought about it and when they would add it etc..
Or any other advice feed back as always welcome.
And Merry Christmas!
