Recent content by HamboneSmoke

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    Quarantine Butt

    I'm in NC.
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    Quarantine Butt

    I have an Old Country over/under smoker. I use Oakridge BBQ rub. I smoke around 250 for about 3 hours. I don't do any spritzing. I start fat cap down, flip over after 2 hours and flip back over again after 4. I made my own pipe burner in the cooking chamber, so after 3 hours of smoke I fire up...
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    Quarantine Butt

    Thanks! Yeah I'd never seen any shaped quite like this. Picked it up at Ingles (grocery chain in my neck of the woods). I had been wrapping before, decided to let this one go uncovered. Takes a little longer, but worth it to me.
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    Quarantine Butt

    Decided it would be a great time to smoke a butt. Probably the best one I've ever done. Turned out perfect. Hope everybody is well and making it through ok in these tough times.
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    Favorite Winter Beers?

    Kentucky Bourbon Barrel Ale.
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    Joining the Old Country crowd

    I hate that, but hope you enjoy the new one. I have an old country over/under and really like it.
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    Joining the Old Country crowd

    Just wondering the outcome of this?
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    Black Friday Deals?

    I'm an Oakridge BBQ fan. All their rubs are 25% off and free shipping over $35. Bought some today.
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    First Pork Butt

    Nice butt!!!
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    Recomendations needed on a 4 probe thermometer

    I have this one. It is spot on. Caught it on here on a great deal. It doesn't have App but I don't really have a need for it. Largest range on the market of 1,000 feet.
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    Another "My 1st Brisket" thread...

    Sounds good to me, but don't get stuck on the 165° wrap temperature. I would wrap when it stall
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    First brisket...Need help!

    I've only smoked 2 points as I stated in another post but I would definitely recommend wrapping in butcher paper when it begins to stall (probably around 140-150°)....other's may disagree but from my limited experience the stall on brisket lasts much longer than pork, and wrapping will...
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    2nd Test and Tune Brisket Point

    Taste was great. Used Oakridge rub, and wrapped in butcher paper at the stall. Was pretty tender. Would just like to inject 1 and see if there's a difference.
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    2nd Test and Tune Brisket Point

    Learned a lot from my first attempt at brisket, so changed some things and tried another one. After I try a couple more things I want to do a whole packer, but like tuning on smaller amounts. This one is pretty darned close. I didn't inject this one. Want to try that next.
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    What is this?

    Found this online. Anybody know what it Is? I'm sure I posted in wrong place lol....thanks
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