2nd time smoking a ham to pull

EdGs · 2026-09-05T06:25:38-0400

I've done this once before, but forgot to take pics of the finished product, and forgot to make a gravy as well. So, here we go again.

The last one was really good, so I'm hoping the gravy will push this one even better.

~10 lb ham from WalMart. Scored the outside and added a binder, coated with Kinders Hickory Brown Sugar rub. In fridge overnight.

Shook on a lil more rub this AM, in the smoker, Jack Daniels/PB Competition pellets 50/50. Small smoke tube with applewood chips. 150° for a bit to smoke things up, then onto 225° - 250° or so for the cook.

Stay tuned, it'll be a bit.......Hopefully I remember to take more pics this time.....lol

EdGs · 2026-09-05T10:10:45-0400

Ham has been in for about 4 hours now, 115° internal, bumped the temp to 225° about 1-1/2 hours ago.

Spritzed with apple/pineapple juice a couple times, and turned the shelf, added a pan with 2 cups better than bullion ham base and a small bottle of apple juice.

LakeMurrayMike · 2026-09-05T10:30:16-0400

EdGs said:
I've done this once before, but forgot to take pics of the finished product, and forgot to make a gravy as well. So, here we go again.

The last one was really good, so I'm hoping the gravy will push this one even better.

~10 lb ham from WalMart. Scored the outside and added a binder, coated with Kinders Hickory Brown Sugar rub. In fridge overnight.
View attachment 14265
Shook on a lil more rub this AM, in the smoker, Jack Daniels/PB Competition pellets 50/50. Small smoke tube with applewood chips. 150° for a bit to smoke things up, then onto 225° - 250° or so for the cook.
View attachment 14266

Stay tuned, it'll be a bit.......Hopefully I remember to take more pics this time.....lol

Looks awesome, love the Kinders spice brand !!