Just got a nice ham for Easter, and going to throw it on the brand new UDS. What temp should I take it to? The thing I like about a bone in ham is how it gets nice and tender and falls apart (more like pulled pork). I've seen 140 thrown around, but I'm sure it wouldn't be fall apart tender at that temp. Is it safe to smoke up to 140 or so, then foil it and take it up to 190 or so?
post #1 of 11
4/11/09 at 8:08pm