Smoking a leg ham on the bullet

[Mick N]

I'm at this moment curing a pork leg.
Question is, Do I have to cook it to 165F or can I slow/Warm smoke it on the WSM.
I don't want the skin getting all burned and busted open.
I an using a butchers product for making ham (Nitrite, Dextrose,Salt Plus my added flavours etc).
I thought about using a Kettle basket in behind the door of the WSM and keep it fed but low.
I've done bacon but cooked it to 165F using a full basket.
Someone set me straight?

Help

 

[K Kruger]

I prefer 153-155 for a target. That gives me what I like for a finish texture. I smoke at 240-250.