Patio Pig Pickin'

Directions

1. 1
   ["Light a grill.", "When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.", "If using a gas grill, turn off the center burners.", "In a small bowl, mix 3 tablespoons of the salt with the paprika, brown sugar, garlic powder and 1 tablespoon of pepper.", "Sprinkle the mixture all over the ham, concentrating on the exposed part of the meat.", "When the fire is medium-low (275 to 300), toss 1 1/2 cups of the wood chips on the coals.", "(If using a gas grill, toss the chips into a smoker box.)", "Set the ham, skin side up, in the center of the hot grate above the drip pan and away from the coals.", "Cover the grill and cook the ham until darkly browned on the outside, cooked through and very tender inside, 7 to 8 hours.", "You'll need to replenish the coals every 1 to 2 hours; replenish the wood chips every hour for the first 4 hours.", "To test for doneness, use an instant-read meat thermometer: The internal temperature of the ham should be about 190.", "(Yes, this is very well donethat's how you get meat tender enough to pull.)", "If the ham starts to brown too much, cover it loosely with aluminum foil for the last 2 hours or so, but remember that those browned bits are good, too.", "Transfer the cooked ham to a cutting board.", "Cover loosely with aluminum foil and let rest for 20 minutes.", "Pull off any crisp skin and, if you're so inclined, finely chop it with a cleaver.", "(Southern pit masters call the crispy bits \"brownies\"" and mix a little in with their pulled pork.)""