20# Ham, how to ensure it all gets some yummy smoke flavor?

[trikefreak]

I couldn't resist getting a full ham while they are on sale. I've never smoked something this large, and was wondering if maybe I should cut it in half, or add a lot of deep slices to help the smoke/rub penetrate the meat. Experts, what have you done? I don't know if I'll do a long, colder smoke in the MES, or toss on the charcoal smoker and cook it around 200'ish. I'm open to any and all words from experience, I want this 20#'s of meat to WOW the family this Holiday weekend.

 

[trikefreak]

Any words of advice? Should I smoke low and slow in the MES, or toss in the charcoal smoker? I've never cooked up a hunk of meat this large, sure don't want to waste it! I'm leaning towards the MES, so I can control the temps, get good apple juice steaming, and whatever chips work best.

 

[foamheart]

http://www.smokingmeatforums.com/t/141903/double-smoked-hams-times-4-step-by-step

http://www.smokingmeatforums.com/t/151131/double-smoked-football-boneless-ham

Check these out I know I like Bear's Double smoked. The I did one with a ham I made out of a picnic.

http://www.smokingmeatforums.com/t/149120/picnic-ham

Something should help you.