Smoked a ham on the 22″ Performer.

This is a spiral cut ham that I smoked on B&B competition briquettes and hickory chunks for smoke, using the snake method. I used a glaze recipe that I found online and it was pretty damn good. I pulled it at ~150⁰F and let it rest in a slightly warm oven. I actually just set my oven to warm, let the temp come up a bit, then shut the oven off. It was slightly on the ddy side, but it was very tender and the flavor was fantastic!