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Our Easter Ham as of 9:00am this morning. Was a 22 pounder but got out the old cross cut saw and cut it down to 12 lbs. Cherry wood with to small Hickory chunks. No fluids in pan. Will top it with a Cherry/Pineapple glaze.

I wanna say IT was 165/168 . Pulled real easy with my claws. Think outside temp was in the 50's Maintained 220 degrees the whole smoke. The key was to wrap it in foil, then a large bath towel and place in a small cooler for 1 1/2 hrs or so........was awesome.

I also wrap in foil , then a towel. Place in cooler to keep warmer for an hour or so.

Finished one......lol

Good stuff

posted a few

Nice Butt, lol

THANKS FOR THE WELCOME GANG

12 lb Boston Butt Slow & low 220 degrees 11 -12 hrs Mesquite or Hickory usually No water in pan.......wood unsoaked Weber Smokey Mountain Bone pulled like it was in butter

Hi Gang... Rich here from Lexington N.C........originally a Jersey boy. Smoke on an open pit.........Skokey Mnt Weber............Orion smoker Actually not a big fan of N.C bbq........got most of my skills from living in G.A Specialty. ?....Boston Butts......low and slow....Hickory and...