In a previous post, it was identified that I have a big fresh ham, and I am going to cut in half and smoke it for a party. I'll be starting REAL early so it will be done.
My question now- rub or not rub?
Here in Seattle, we have a very cool spice shop that has a mixture call Beale Street rub that they concoct, so that might be pretty good..
Do I skin the pig, or just put the rub on the outside? After I rub, and let sit overnight, is it a good idea to put on a coat of vegetable oil, and then more rub?
If I rub, do I mop, and if I mop, will the liquid mop mess up my cooker?
Rookie cookers need to know...
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