Here is my first ham – a 21 pounder. I used Pop’s brine with no added spices and his injection procedure. It was in the brine for 30 days. I then followed Hab’s procedure for the smoke using pecan pucks. That started at 7:45 am yesterday and ended at 3:am this morning. It is now in the fridge wrapped in plastic and tin foil for 2 days. To be able to use the stokinette, I hung it from a hook mounted through the OBS vent.
