If you have never tried Dr. Chicken's Double Smoked Ham, you have to give it a try. Recipe is under Poultry Recipes. Be sure to read the whole thread. I used the Butter Pecan Maple syrup and cut back on the Karo syrup as suggested. Also did not use the orange extract in the injection. Injected the night before. Took about 5 hours (10 lb ham) and brought to an internal temp of 140º. Held WSM to 240º throughout. Juicy and very flavorful. To save a mess when scoring the ham I did so before I injected. Here's the finished product:
http://farm1.static.flickr.com/206/450756532_a86aa68906.jpg
http://farm1.static.flickr.com/206/450756532_a86aa68906.jpg