I'm going to be smoking a ham tomorrow to have for Easter this Sunday. I've smoked ham before in my SmokinTex and usually have cooked to an internal temp of 160F but I'm thinking about taking a slightly different approach this time. I'm contemplating treating this ham shank more as I would, were I doing pulled pork. Instead of pulling it off at 160F, I'd let it ride closer to the 200F mark.
Does anyone have any experience with this? Thoughts? I usually do pork butt for pulled pork instead of shank, so it may be interesting to see how it does with a leaner piece of meat. Hopefully it turns out!