hput2
Well-known member
I use COOKS brand ham it’s injected with something like 23% brine water so you can smoke it at about 250° for 3 1/2 to 4 hr. Until you get internal temp. Of about 150°. Then glaze! It’s Pre-cooked, so you can use your own judgment.Smoking a ham with some green pecan pieces on the heat deflecter and some in the smoke tube!