- Messages
- 3,515
- Location
- Saint Helena Island, SC
- Grill(s) owned
- Bull
- Bullseye
- Trailblazer
- Matador
- WyldSide
I took a pre-cooked 8.5# ham butt, scored the fat, and smoked it at 250* until a IT of 130*, then glazed it with a bourbon cane syrup I made, and took it to a final IT of 140*. It took about 5 hours total, and for a challenge I used the Bullseye with a drip pan. Since the ham was pre-cooked/cured, the process was only about infusing some smoke and warming it to eating temp. We were well pleased with the result.