Smoked Country Fesh Ham

Night before you want to eat take ham out of fridge and rub down with any type of mustard. Don't worry this will burn off during the process.

Proceed to then sprinkle the rub all over and work into the meat.

This thing will cook to temperature not time. Get your smoker going and get it leveled off around 225. Make sure you put a probe thermometer in the ham so you can monitor.

Once its ready place a pan in the bottom of the smoke with a mixture of the beer apple juice oil directly underneath where you plan to place your ham. Serves 2 purposes, one keeps it moist in the smoker and 2 this becomes your mop later on.

Use really any combination of light woods pecan, oak, apple, pear. I would be leary of using mesquite or hickory exclusively. It might get away from you and end up bitter. Mix it in with some light woods.

For at least the 1st hour probably at all, do not open the smoker chamber. When it gets to about 100 degrees open it every 30-45 minutes and mop the meat using a turkey baster to draw on the reserves. If not accessible then whip up a mixture in a bowl and do it.

Figure about a 1lb and hour but this varies. Whats the rush? This is BBQ.

Its ready at 140 degrees. Yes pork is supposed to be up to 160 but this has already been cured. You can pull at any time after 145. Once pulled I would tent with foil and give it ten minutes to get the juices distributed then slice away.