Howdy! New here, figured I would start off with the latest from my modest Brinkmann Smoke King...did a whole, fresh ham from Fry's, 22#. Skinned it, injected it with a pineapple juice, maraschino cherry juice, and clove mix. Put my rub on it, and smoked it for 13 hours. Also smoked the remaining cherries, which really went well with the ham. Made a smoky, spicy raisin sauce, another fine accompaniment to the ham. It sure made for a memorable meal and a great holiday!
