Pit Ham

Deboned 1/2 ham.
3 oz of apple wood and 3 charcoal briquets.
Rubbed with mustard. Applied rub.
Set temp to 225. Smoked to internal temp of 140.

Attachment 786

Attachment 787

Attachment 788

Attachment 789

Attachment 790

Attachment 792

Attachment 793

Great looking ham, Soda!!
What did you use for a rub, and, more or less, how much time did it take, just as a guide...I helped a local farmer out and I'm the proud owner of half a pig. I've had the hams halved and smoked, so really only need to warm them up, just trying to get a fix for time for planning purposes.

Bigwalleye,
Thanks for the compliment. It tasted really good too. I used Bad Byron’s Butt Rub. I think cook time was around 4 hours. Not really sure, since I go by temperature. Glad to see you on the forum.

Thanks, Soda. 4 hours is the info I was looking for. It’s not exact, to be sure, but it gives me enough for planning purposes.. This whole working from home thing is cutting into my internet surfing time.....

Thanks again, Soda! I ordered up some of that butt rub, and we've got a pit ham going in on Saturday for a small pot luck at the lake! Looking forward to similar results!!!