New to the forum and wondering if I can get some tips on just the basic smoking of a store bought 9lbs ham shank. It is sitting in fridge right now marinating with a brown sugar rub. I am going to use a masterbuilt 3 rack smoker with apple wood chips. I have done this a couple times but results are not always consistent.
I normally: preheat smoker to 250 and let ham come to room temp for about an hour or so.
Put ham in smoker and keep adjusting temp till it stays at 185 to 200 then let it cook for about 10hours, refilling wood dish when needed. I dont check internal temp until my basic time is done. From what I am reading, most cook at 225, for how long though ? I dont mind getting up several times at night to make sure temp is okay. Wife though wants it ready about 2 hours before she is ready to serve so I try to guesstimate time of when I should start it. Should I go lower n slow like normal or jump it too 225 for a certain amount of time ? I know there can be a lot of factors but a rough idea of temp/time to achieve that shreddable perfection would be appreciated.
I edited to specify type of ham as from my reading there are so many cuts and smoking time depends on what kind of ham.
Thank you
I normally: preheat smoker to 250 and let ham come to room temp for about an hour or so.
Put ham in smoker and keep adjusting temp till it stays at 185 to 200 then let it cook for about 10hours, refilling wood dish when needed. I dont check internal temp until my basic time is done. From what I am reading, most cook at 225, for how long though ? I dont mind getting up several times at night to make sure temp is okay. Wife though wants it ready about 2 hours before she is ready to serve so I try to guesstimate time of when I should start it. Should I go lower n slow like normal or jump it too 225 for a certain amount of time ? I know there can be a lot of factors but a rough idea of temp/time to achieve that shreddable perfection would be appreciated.
I edited to specify type of ham as from my reading there are so many cuts and smoking time depends on what kind of ham.
Thank you
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