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1
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.
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2
Proceed to then sprinkle the rub all over and work into the meat.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Figure about a 1lb and hour but this varies. Whats the rush? This is BBQ.
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8
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.
