I am planing to smoke a fresh Ham for Christmas. So far the plan is to put it on the smoker at 8pm Sunday until 3am at about 180 degrees with cherry wood. And then the following morning put it on the charcoal with hickory at about 350 degrees until it reaches the recommended 160 degrees adding my brown sugar and glaze topping.
I want to give it a strong hickory favor but not make it bitter. So i thought it would be best to smoke mainly with cherry and finish with Hickory.
For smoking I am using a masterbuilt electric that has a max temp of 275
Any thoughts or Ideas to improve my plan. Thanks
I want to give it a strong hickory favor but not make it bitter. So i thought it would be best to smoke mainly with cherry and finish with Hickory.
For smoking I am using a masterbuilt electric that has a max temp of 275
Any thoughts or Ideas to improve my plan. Thanks
