Fresh Hams

[Rick Fromm]

Hi all,
Brand new to a trager as of a few weeks ago. I've been grilling my whole life but not on a trager and I really like them..
I'm going to do a fresh ham this evening/afternoon. I did not brine it overnight like I would some of my pork cuts..instead I injected yesturday with butter garlic and Apple juice..just to try..any advice would or thoughts would be greatly appreciated

 

[chef jimmyj]

Smoke/cook at 225+ to an IT of 145 to 160 for sliced pork and the usual 205 to pull it...JJ