[Northendzone]

so on the weekend i smoked a pre-cooked ham and it was likely my best smoking effort to date. i brinded the ham in a mix of apple juice, brown sugar and some various BBQ seasonings after two days i was stunned as the ham seemed to have absorbed about a liter of juice.

before putting it in the smoker, i lathered yellow mustard on it, then hit is with some pork rub. smoked it for about 4 hours until it got to 160'ish, then let it rest for an hour. as it was resting i hit it with a honey brown sugar glaze........i hwas stunned as after we ate and relxed for a bit, it was cutting it up and the center of the ham was still very warm and it had to have been off the smker for about 2.5h

my social media feed was being slammed by ads for the meater wireless bluetooth thermometer, and i was having issues with my thermometer, and reader, i wound up searching amazon and went with a $70 no name unit, that i will test on the enxt smoke