Thank you for the reply it's greatly appreciated.

Steve Wertz wrote:

>On Thu, 23 Feb 2006 08:41:57 GMT, mk >
>wrote:
>
>
>
>>Hi all,
>>
>> I have a 17 pound fresh ham from a pig that was slaughtered 3 days
>>ago. I want to brine it and smoke it and would like all of your advice on:
>>
>>1.) Your preferences in brine solutions and time of brining
>>
>>
>
>If you're going to brine it, you might as well use TenderQuick to
>give it a more hammy flavor. Brine for 2.5 days using 1cup of TQ
>per 1.5 gallons of water.
>
>
>
>>2.) Cooking temps and times
>>
>>
>
>Smoke at ~230 for 14-20 hours, or until it reaches 180. Higher if
>you want to pull it.
>
>
>
>>3.) Wood chips that you think are best
>>
>>
>
>I would use hickory.
>
>-sw
>
>