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  1. C

    Uncured Ham Roast

    We smoked a pork ham roast (2" thick) yesterday, tasted wonderfully, but it's very dry. I rubbed it with a nice rub that had the typical spices with a bit of brown sugar. Internal temp of the ham roast was 180°. Then let it rest. Is it dry because of the type of roast??? Smoked it to long...
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