Started with a boneless deer ham. Put my rub on it and put it in the fridge over night. Next morning, used butchers rope/twine tied the ham up and put it on the preheated WSM at 250 degrees. Wrapped in foil with a cup of white bbq sauce, 4 hours in. Pulled from smoker with IT at 155. Sliced using my Chefs Choice 215. Smoked Swiss, more white bbq sauce on a Jimmy Johns sub....yummy!!