It's a beautiful 65 degrees here in northern Illinois and I decided to smoke or "double smoke" a bone in shank ham. I trimmed off most of the fat and of course saved it to drip onto the ham. I scored it all over about a half inch deep rubbed it with Dijon and sprinkled it with my rub( garlic powder,onion powder,paprika, cumin, black pepper, hickory salt and brown sugar. Should be good!
post #1 of 8
5/7/16 at 12:18pm