Morning Folks, Need a little advise or a lot. Bought a Smithfield Pork Shoulder Picnic ham to try Jeff's rum-injected ham. Unfortunately this ham is not pre-cooked so now I need to smoke from scratch. Fine print is always important! Package instructions state cook at 350 for 18 to 22 minutes per pound (10 pounder) and a finish temp of 148. I'm thinking smoke temp of 240 and 1.5 hours per pound but finish temp is my question. Any ideas?