Got a pre cooked spiral cut ham from Aldi and want to do it up on the egg. Any suggestions on the prep of the ham, temp, cook time and what to use in the smoke?
It came with a glaze packet but I am not a huge fan of sweet on my meat.
I went with the spiral cut thinking better smoke flavor penetration, but then got to thinking it may dry it out faster. Thoughts?
Planned on using cherry and apple as my smoke, cooking indirect, in the upper 200's until 140 internal temp (3 or so hrs).