Finally one of my supermarkets got some pickled pork in on special. Do not mind doing my own pickling but this was for the convenience. Bought 6 and froze 5, and decided to smoke the last one.

Commonly called poor mans ham but was an excellent taste.

Used some Australian bush food which my daughter gave me for the rub to see how they go. Finger lime & Old man salt bush 1 x tble each and a tea spoon of cracked black peeper.

Used a couple of lumps of apple wood then a mix of apple and cherry pellets for an extra two hours. About 3 hours light smoking in total.

Cooked at 110c for 3 hrs then 150c for 30 minutes to boost over the stall period. Set temperature gauge for 70c internal, double wrapped in butcher paper and bench rested for two hours.

Served with potato mash, carrots, spinich and home made white sauce.

Looks the goods Robert.
Baked or smoked it's a great feed.

That looks excellent Robert.

Jeff