Quote Originally Posted by jreifsch80 View Post
The last pork butt I smoked was a little over 8lb and took about 14 hrs to get to 198 degrees which pulled very nicely though i dont use a texas crutch with butts.

Yesterday a made a double smoked spiral cut ham with a blackberry bourbon glaze... It was very popular. My wife is making ham and bean soup with the ham bone today.
I was envious hearing about your ham. I spoke to my wife about it and we'll do one soon. I don't like apricots, but my mom has an apricot glaze that goes fantastically with ham. I need to get the recipe from her. Making some pintos with the bone is standard here.