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Not sure if this is what dad is looking for but 23 hours later, I have it ready for game day!!! After resting: Pulled and shredded: Thanks to everyone for the help and a shot out to JJ for the recipe I decided to try.

Thanks for the link. You mention that it is pulled ham from a shoulder cut. I assume you would mean a picnic ham from the front leg. I am attempting to make from a back leg ham. From what I understand, there is a very big difference between the two cuts. I have found several threads and videos...

Thanks for the info. I will give it a try and see what he thinks. Do you use any kind of binder with they rub?, like mustard?

We are in middle Tn.  I have asked him these questions and he has hard a hard time describing it. He says the sauce is thin and he makes it from what he catches during the smoking.

Thanks for the reply.  I actually had read this thread before posting.  It just was pretty vague to me and the person who was talking about being successful with it hasn't been on this site since May, so i haven't sent him a pm to get more info.  Maybe I should try the pm anyway.

My dad swears by some BBQ that was made by a man local here who has long since passed and took his recipe with him.  My dad asked several times over the years and he just would not tell him how he was making his que.  What my dad does believe is that he used Hickory with a fresh ham to make his...

Hey guys, Been smoking here in TN with an electric for a few years.  Switched to propane and ready to get serious.  Figured this would be a good spot to bounce ideas and questions. Todd