Well bought a whole hog for my freezer and I had a couple fresh hams out of it. I have never done a fresh ham so Im gonna try it. I dont really have an idea about what temp or anything. I got it rubbed down and sitting in the fridge now ready for tomorrow. Im gonna smoke it at 225 to 250. Gonna let it smoke for and hour or 2 before I start spraying it with apple juice. Its a 3.59 pound ham. Here are some pictures and there will be more tomorrow. By the way, what would be a good IT to pull it at? Thanks
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