Smoking the fronts whole is a little known secret it seems. You get ALL the meat from it, and you save time by not having to debone it. Everyone I tell about it or make eat it, swears they will never do a front quarter any other way.
Exactly. Not only is it tasty but you get to use all of the meat without the work of removing all the tendons and silver skin. 2 seasons ago we used one of these ham curing kits for a whole shoulder and it came out wonderful as well. Backwoods Ham Kit - Brown Sugar | LEM Products