Maple Bourbon Ham for Easter

i put this 16.5# ham on the egg about 7 this morning. I went with the maple bourbon paste recipe from another thread on this site but failed on the maple syrup injection, as I got a faulty injector.  That is a thread for a different day.

I cooked indirect over the platesettter, with legs up, at standard height for the grate.  I cooked about 4 hours at 250 and another two hours at 220.  Before the last hour, I mopped on a brown sugar and maple syrup glaze to finish. I pulled it at an internal temp of about 155 and let it rest under a dome of foil and towels for about 3 hours. When we cut it around 330 - it was still steaming and super moist. I hope you enjoy the pics.