Ok, I've got a 22lb fresh ham that's been brining for 9 days today. I'm planning on pulling it out of the brine early Monday morning, letting it dry for a couple hours, and then smoking it for dinner Monday evening.
Question 1. Am I giving myself enough time for drying/cooking to eat it Monday, or should I take it out Sunday night to dry in the fridge?
Question 2. I have a Bradley Digital smoker, How long and at what temp should I smoke this bad dad?
Question 3. Does anyone have recommendations on how much smoke? the whole time? part of the time?
Yeah, I'm relatively new to smoking a ham, and never even seen on this big. :)
Thanks for any help in advance!