Preparing a wild boar fresh ham for the smoker, new pics add

[johns]

Ham before the dry rub:




After the dry rub:




In the fridge now in a plastic bag until it hits the smoker tomorrow. I will post a pic of it before it ges foiled. The pork will be going to a get together on Sunday. After it is done and rested I will let it cool in the foil and then put in the fridge till Sundaywhen I will re-heat it and pull the meat. Also made a quart of Carolina style vinegar based sauce for dipping to go with it.

In the smoker this morning


Ready to be foiled at 180 degrees

[feathers]

yum-yum .......making me drool 

[Deleted]

Lookin' good John! How did it turn out? I've thought about cooking in advance and reheating - how did it work out for you?

[Deleted]

Glad ya finally got urself a real smoker John!!!