Smoked ham.

Old Salt

Have a shank portion smoked ham going on this afternoon. What temp,how long, drip pan and pulled temp?
It's on my ancient large with no place setter.
Not a fully cooked ham.

BENTE

since it is not fully cooked and you have no platesetter this is what i found::

Pork, Ham, Whole, Barbeque

Preparation:
1 Cut off the skin (this lets the smoke penetrate more), but leave the fat. Put a basic rub on it. If you don't have one handy, some salt, pepper, and a little garlic will work just fine. Cook slow at 220-225F, and keep the smoke going fairly often. I like to Q mine till the temp reaches 175F or higher---remember, this isn't as lean as a pork loin, so you can go to a higher temp. Makes it really tender if you bring it up easy. About 30 minutes before done, baste a couple of times with this mixture: 1/3 cup brown sugar, 1/3 cup mustard, 1/4 cup vinegar.


Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Source: BBQ List, Unknown, 00/00/00