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So, to those BBQ guys.. I have beautiful Fricks bone-in ham. I want to smoke it so bad. What say you experts? I have maple wood and real maple syrup from Canada. ????
So, to those BBQ guys.. I have beautiful Fricks bone-in ham. I want to smoke it so bad. What say you experts? I have maple wood and real maple syrup from Canada. ????
If nobody is onboard, I will do this myself. There could be stories, and blame. Blame and fault are not equivalent, so it will be stories. LOL Looking forward to it. I will pass it along. I'm thinking it will be great. We will see.
Thanks for pointing me to Bearcarvers method. I modified for my "schedule," and what I had on hand. Put in smoker at 225 for 4 hours and then finished it in an oven bag. After I de-boned it, I have the chunks soaking in the juices. Should have taken pictures, but was both tired and impaired by the time I got done. Would have got an SUI (smoking under the influence) LOL. Nothing a nap and then a pot of coffee wouldn't fix. Thanks again.