10-12lb Fresh ham
Brine overnight in salt/sugar and water
Remove from brine and marinate for 5 hours with your fab BBQ dry Rub- I used Butt Rub on this pig
Add generous amount of kosher salt right before cooking
Set smoker to 200 degrees and smoke for 6-8 hours. (fat side up always)
Then remove from smoker and wrap up it up tight with heavy duty aluminum foil.
Then cook in the oven for another 4 hours at 200 degrees in foil.
Remove from oven and let rest for at least 45 mins before serving