smoking a ten pound bone in ham right now and need help!!

[smokemom]

I have been smoking the ham all day in my weber that i turned into a smoker using a hot plate... i do not want to stay up all night....it isnt done...can i wrap it up it tin foil and put it in the frig and finish it tomorrow? or do i have to put it in the oven now......do i leave it on 170 overnight?

thanks for any input!!!

the salmon i did turned out great.. it was the first thing i smoked.. i think i got ahead of myself on this ham!!!!

 

[cajunsmoker]

I've never cooled something down and restarted it.

If it was me I'd wrap it up tight in foil and put it in my oven for the night at 190-200. That's about the temp you want to eventually get to to pull the meat anyway. Put a little something (apple juice , Pineapple juice or whatever) to keep it juicy and flavor it like you want and let it go. Bet it will kick a$$. :D

 

[smokemom]

THANKS for answering right away! I will put it in the oven right away...i do have apple juice i had been mopping it with... I will let you know how it turns out!!!!!!

 

[monty]

Do you have a thermometer in the thickest part? For my money Ii it has gone to 170 internal I would wrap in foil, mop heavily and place in a cooler wrapped in towells and in the AM shoot it into an oven prewarmed to 250

If the internal temp is well below 150 I do believe that the oven is your answer. Set it at 175 abd mop the heck outta your meat.\

Hope this helps!
Cheers!
Monty

 

[smokemom]

it is below 150... so i will use the oven...thanks!!!!!