I have a friend who is a butcher. I also have familly coming in this weekend, so I thought I would smoke a fresh ham. Had the butcher inject, tumble and brine a ham for me. I got it yesterday and it is a monster, over 25Lbs.
Do not know if it will fit on one rack in my 008. Question is how do I smoke this beast. Should I cut it up in smaller pieces or stuff it in whole. Ant idea how long it will cook?