fresh boneless ham? - not cured-

If you not going to cold smoke or cure it, then just treat it like a shoulder.

1. Do a search on "fresh ham" there are some good discussions pointers about whether to cut off the skin, inject, etc.

2. Check out: BBQ FAW ham comments

3. Ask the meat man has basic (but not smoking) information:
Ask the Meat Man -- Ham

Key is to cook it very low and very slow, hams like shoulder work real well on long and slow cooks. Like 200 but no more than 225.

Cook to 180 to slice or higher to pull.

Hope that helps for a starter.

Like Smokin' says,"what are you trying to accomplish with them"?

Are they fresh ham[you mentioned a 24 hr brine],which means you cook like a butt?

I'm not sure why you would brine fresh ham,unless this is a flavor step.

My mother in law likes me to take a cured ham,slow smoke it up to 160� internal,foil it with a couple cups of apple juice,and cook it to 200�.

They pull it and use it for every country recipe for a week.

By now,you are past the point of injecting.

Don't waste the time of opening the door for a mop,unless this is a Labor Day Feast.

LIke Smokin'says,cook it real low and act like it is a pork shoulder.

For an old guy,he knows stuff.

Bart,
Buy the cake for your daughter, and have a great time with the pork for you! Go by the temperature. I love pork that just falls apart, and Tom's internal temperature of 200 will give you that.
Happy birthday, Bart's daughter!
Peggy

Bart,
You can always add juice when you pull the pork or sauce it if it seems dry. Touch it up with a little seasoning salt if you think it needs more.
You're just a little late on the pre-cook ideas.
Best of luck.