I have to confess - I started this with a question - has anyone done a ham on the PBC? OK - I finally did one myself. My local grocery had a picnic, bone in for $1.99 a pound. I picked up a 9 pounder for a good price. This is a pre-cooked - so, I just have to get it to a good temp without drying out.
I started it in a foil pan with some apple juice and covered with some aluminum foil. Rubbed with FS&B. Let this go for about 45 minutes. I wanted to keep the ham moist, but I wanted to give it some charcoal / smoke time. I set the PBC up with a full basket of charcoal along with some hickory and apple chunks.
After 45 minutes I took the aluminum foil off and started basting every 10 - 15 minutes with a cherry, pear, pineapple sauce. I pulled the ham at about 90 minutes and let it rest. The final temp was about 145*
Served with scalloped potatoes, steamed vegetables, and fresh baked bread. Very nice. Rendering the bone right now for some ham stock.
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