Matthew
TVWBB Pro
I want to smoke a ham for Easter, and was confused on what kind of Ham to use. Wet Cured, Dry Cured or Fresh.. Fresh is uncured and I was told it has the taste and consistency of Pork Loin. I am also safe to assume that it will take a long time to cook/smoke like a Butt. Correct? I have about 4 hrs to cook this in and was going to smoke a chicken or two with it. Any suggestions or past experiences that you care to share?