Season it Up

Start out by making some cross cuts into the top of the spam.

Rub some yellow mustard onto the outside of the spam

Add about a tablespoon of Jeff's original rub (Purchase formula here | Purchase bottled rub) to the top, sides and bottom of the spam loaf

Massage it in so that it mixes with the mustard and creates a nice paste.

Place the spam in a ziploc bag overnight to allow the flavors to marinate.

Smoke the Spam

Setup your smoker for cooking at about 225°F with indirect heat.

Note: I used pecan smoke but almost anything will work including hickory, apple, cherry, etc.

Once the smoker is pre-heated, remove the spam from the fridge and place it in the smoker.

Use a pan/rack to make it easy to move it to and from the smoker. A Weber grill pan or even a cooling rack will also work great.

At about the 1 hour mark, baste the top of the spam with my beer barbecue sauce (recipe below)

Beer Barbecue Sauce

½ cup Jeff's Barbecue Sauce (Purchase formula here | Purchase bottled sauce)

(Purchase formula here | Purchase bottled sauce) ½ cup of beer (Shiner Bock, etc.)

Mix barbecue sauce and beer until well blended.

30 minutes later, baste it again.

Once the spam has been in the smoker for 2 hours, it is finished.

Serve it Up

Slice the smoked spam and serve with crackers or make a sandwich out of it.

I never thought I would like spam.. smoke really does make a difference!