I have a 14 lb. Smithfield raw country ham started the scrub down and soak, have to cut in half or at least cut off the hock end to fit in my Brinkman. My problem should I score the skin and mop or remove skin exposing fat cap and apply rub for the smoke figured I would use apple juice as mop to keep moist. Any suggestions for this newbe welcomed
Thanks, Alan
Thanks, Alan
