Jason Noble
TVWBB All-Star
Cooked up a ham shank for Easter dinner along with au gratin potatoes and brussel sprouts. I used the fully cooked ham recipe from TVWBB.
The star of the show.

185 by wasatchbbq, on Flickr
Used 2 smallish chunks of cherry wood and a 3/4 full charcoal ring.

190 by wasatchbbq, on Flickr

192 by wasatchbbq, on Flickr
Cooked ham till it reached 110 degrees. Then I scored and basted it.

195 by wasatchbbq, on Flickr
While the ham cooked I made some au gratin potatoes and brussel sprouts.

197 by wasatchbbq, on Flickr

198 by wasatchbbq, on Flickr

201 by wasatchbbq, on Flickr

202 by wasatchbbq, on Flickr
I glazed the ham 3 times and opened all the air vents for HH till the ham reached 130. The HH really helped the glaze color up.

200 by wasatchbbq, on Flickr

204 by wasatchbbq, on Flickr
Dinner was excellent. The ham stayed nice in moist with good smoke flavor. Thanks for looking, Happy Easter everyone.
The star of the show.

185 by wasatchbbq, on Flickr
Used 2 smallish chunks of cherry wood and a 3/4 full charcoal ring.

190 by wasatchbbq, on Flickr

192 by wasatchbbq, on Flickr
Cooked ham till it reached 110 degrees. Then I scored and basted it.

195 by wasatchbbq, on Flickr
While the ham cooked I made some au gratin potatoes and brussel sprouts.

197 by wasatchbbq, on Flickr

198 by wasatchbbq, on Flickr

201 by wasatchbbq, on Flickr

202 by wasatchbbq, on Flickr
I glazed the ham 3 times and opened all the air vents for HH till the ham reached 130. The HH really helped the glaze color up.

200 by wasatchbbq, on Flickr

204 by wasatchbbq, on Flickr
Dinner was excellent. The ham stayed nice in moist with good smoke flavor. Thanks for looking, Happy Easter everyone.