Going into this recipe you need to make sure you have everything lined up. Time, space, and patience - and lots of it - for at least 8 days.
A large cooler that you can keep cold works great. I used a spare fridge, removed the shelves and placed a cleaned cooler in it to brine the ham.
A huge roasting pan. The ham requires an over night air dry. Make sure you have a pan big enough to hold it.
A smoker. Make sure your smoker can handle the size of a 20 pound am. If not, scale the recipe as needed.
Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Brine 6 days 22 hours 40 minutes
Total Time 7 hours