I just put on a ham from a 80 pound sow we trapped the other day. I have grilled with this recipe and baked with this recipe before with success so I'm guessing smoking should be no different. Here is my recipe.
I injected the ham with
3/4 cup simply apple juice (don't buy off brand or it ruins the marinade)
1/2 cup water
1/2 cup sugar
1/8 cup salt
2 tablespoons Worcestershire
Then I sprinkle
Season salt
Ground black pepper
Brown sugar
Splash of apple cider vinegar
I drape a few pieces of bacon over the meat to kind of baste it while it cooks then I sprinkle a little brown sugar on top of bacon.
On the 18.5 WSM at around 225-250 with applewood chunks
Here are a few pics
I injected the ham with
3/4 cup simply apple juice (don't buy off brand or it ruins the marinade)
1/2 cup water
1/2 cup sugar
1/8 cup salt
2 tablespoons Worcestershire
Then I sprinkle
Season salt
Ground black pepper
Brown sugar
Splash of apple cider vinegar
I drape a few pieces of bacon over the meat to kind of baste it while it cooks then I sprinkle a little brown sugar on top of bacon.
On the 18.5 WSM at around 225-250 with applewood chunks
Here are a few pics