Its time to begin the ham. I took the 35 lb ham (now about 30ish after trimming) out of the brine. After rinsing it off, it went into the netting.
Next I set the PID to 12 hrs at 120*; 8 hrs at 140* (with smoke); then 170* until IT reaches 142*. Should be a total of about 36 hours. Plan to have it done on Christmas Eve and put it in the fridge until Christmas morning. Then I'll glaze and reheat it in the oven for Christmas dinner.
Hanging in the 6 rack Bradley. Glad I have the Bradley in a cabinet since we are supposed to have intermittent rain the next couple of days.
To be continued in about 36 hours ----------
