Thinking about smoking a ham for Christmas. I will be using a 18" WSM.
Should I start with an uncooked or fully cooked? I have read that they turn out pretty good either way.
I have also found some good looking recipes for the rub. Mostly mustard and then brown sugar variations.
I usually use the minion method and I have a temp controller.
Any and all suggestions appreciated.
Should I start with an uncooked or fully cooked? I have read that they turn out pretty good either way.
I have also found some good looking recipes for the rub. Mostly mustard and then brown sugar variations.
I usually use the minion method and I have a temp controller.
Any and all suggestions appreciated.