Message #460932

[KevinN]

Ham or a shoulder...trim most of the fat....inject it....rub it....then smoke it with peach wood @ 175 for a few hours spritzing with peach/mango nectar to keep it moist. The last 30-45 minutes its on, wrap it in foil.

The low temp will get a good smoke flavor into the meat and the  injection and spritzing will keep it from drying out. Wrapping in foil the last 30-45 minutes makes it REAL tender.

Good eatin!