...for those who do a lot of smoking meat. I have two boneless, skinless fresh hams (not cured or cooked). Anyone done one of these before? They're pretty lean, but I'm thinking of just letting them go like a shoulder for pulled pork, but maybe to 205-210 internal instead of the normal 195 I do for shoulders. I usually spritz with 50/50 AC vinegar/apple juice every 45 mins or so and it does a good job keeping other lean stuff moist like center cut loins .I'll also have an aluminum pan in the kettle full of apple juice to steam. Any thoughts or experience with fresh (green) hams? I've brined and cured before like a traditional ham, but with it just being my kid and I shredding it makes more sense to eat throughout the week (tacos, sandwiches, chili, etc.) Has your experience been any different than a loin?