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 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.

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)

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.

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