If you do try it, definitely let us know how it turns out!
Hi Mike, I just found your recipe. I did a picnic shoulder ham for Easter very similar to yours, but trimmed the skin and most of the fat off. I was going to smoke 12 for Christmas gifts this year and didn't write anything down in the spring... thanks! What are your thoughts- fat on/fat off? I appreciate it!
Hi Jeff - we haven't tried skin off, but we've been really happy with how skin-on has turned out. The fat under the skin is super tasty.
Just finished one with skin off, 1/2 inch fat left intact. Smoked at 225 for first 3-4 hours, then heated it up to 250 for another 3-4 hours. Worked beautifully! I learned from a book I got for Christmas - The Best of America's Test Kitchen 2015. Instead of a liquid brine, I used a salt/brown sugar/thyme/rosemary rub and applied outside and in a 2" deep cut thru the front side. Then wrapped tightly in plastic and then into fridge for 48 hours.