I have to start crossing off things to smoke on my bucket list, so I started with bear's double smoked ham, I got a 10lb. shank 1/2, scored the outside, since I was going to use my pitboss instead of the mes, I left the fat on the outside to baste the ham since I didn't have a rack above the ham to put the trimmings in a pan with holes in it to drip on the ham, Yeah Bear I can hear you now, Why didn't you just use the mes and follow the directions. Any way started the ham at 180 degrees for 4 hours to try and get the most smoke out of the pitboss, tried using the amnps tray but went out within 10 minutes, will be getting the tube. then set at 200 degrees and let it go, at 135 IT added Bears glaze using my homemade maple syrup, clover, brown sugar, ground mustard, nutmeg, cinnamon, had some honey my brother gets from his hives so I threw some of that in. Lot's of the glaze stuck but I think a lot just slide off the fat that I left on the ham (I know bear). Pulled ham at IT 143 and let rest, glaze tasted great but I think the ham needed some heavier smoke, Now I see why bear trims off the fat, it lets the smoke get into the meat more. anyway it came out great. thanks for looking.
