I couldn't figure out the Photo Album thing. So will post them seperately
Something you might like to try.
Pulled ham. This was an experiment for me and I was not sure about the outcome. Regular Cooks precooked ham. Nothing else added. Into CS SM 025 set at 265. 3.5 oz. hickory. It was smoking pretty good so after 2 hours reduced the temp to 225. Cooked 12 hours and pulled at 185 internal temp. The ham basically fell off the bone. Nice smoky flavor and not dry at all. I removed the fat cap and put it under the broiler for about 5 minutes or so until it was crispy. Pulled with forks. Cut up the fat cap and added it to the pulled ham. Delish. Will definitely do again. I got the idea from America's Test Kitchen when they used a non-cooked non-smoked fresh ham.
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