Through Dec. 19, Bank of Americaâs branch count fell last year by more than 170 locations, more than any other U.S. bank, according to data firm SNL Financial. As of the end of last year, Bank of America had 4,855 branches, a decline of more than 1,200 from the end of 2007.
The basics of smoke are as follows. You need to practice good temperature control. Meat smoking is best done in the range of 200-220 degrees F. To be safe most meats need to be cooked to an internal temperature of 145 degrees F and poultry to 165 degrees F.However, to get real tender barbecue you want a higher final temperature, say around 180 degrees F. Basically smoking is a long process of over cooking tough meats to get a tender and flavorful meal.o be safe most meats need to be cooked to an internal temperature of 145 degrees F and poultry to 165 degrees F. However, to get real tender barbecue you want a higher final temperature, say around 180 degrees F. Basically smoking is a long process of over cooking tough meats to get a tender and flavorful meal.
Set your temperature between 200-225 degrees. Remember, the ham is fully cooked, you don't need much heat. With so much sugar, the goal is to just smoke the meat and not burn the sugar. I use a digital thermometer and want to reach an internal temperature 140 degrees. Let the ham smoke for 1-1/2 hours. Check to make sure the bottom of the ham isn't getting too done. If it is dark brown, lower the temperature. 4. At 2 1/2 hours take the ham out of the smoker and place it on a double thickness of aluminum foil, making sure you have enough foil to wrap the entire ham.