Easter Ham

With sides of tuned up store bought macaroni salad, and tuned up canned baked beans, and frozen yeast rolls.  A simple yearly tradition here.  A Bloody Mary to start setting up the Egg for the suggested 275*ish smoke for about 3 hours. (Thanks for the help earlier figuring this out).  (The Egg has settled in at 290*).  Slathered the 6 1/2# butt shank ham with Ball Park mustard and cracked black pepper. Added Pecan Chunks for smoke mixed in with the Royal Oak lump. Happy Easter. More to come.