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  1. hamrhead1971

    My 10 LB Pork Shoulder has cooked way too fast

    I wouldn't put it in the oven as it may dry it out. I would pull it off the smoker, double wrap it in heavy duty aluminum foil. Take an empty ice chest, put an old blanket in the bottom, put the wrapped shoulder in and place another blanket on top. It will stay hot inside the chest without...
  2. hamrhead1971

    2 Brisket flats going on WSM tonight

    At those prices, I would be doing pork also. Packers are $1.97 per pound here. Smoke it up. William
  3. hamrhead1971

    What happens when the Sous chef kicks the chef out of the Kitchen!

    That's outstanding. I see some amazing memories in the making. Smoke it up. William
  4. hamrhead1971

    NEW SMOKER

    Congrats on the new toy. One thing I see wrong with it is that it is waayyyy too clean. Smoke it up. William
  5. hamrhead1971

    What happens when the Sous chef kicks the chef out of the Kitchen!

    Looks like someone is after your job. Looks like he did a great job, too. Smoke it up. William
  6. hamrhead1971

    Friday night brisket

    Preciate it, Gary. And yes, six months is way too long.
  7. hamrhead1971

    2 Brisket flats going on WSM tonight

    It's best to go by feel instead of IT. Different people like different lavels of tenderness. I like mine to probe easily but not to the point where there is no resistance. Smoke it up. William
  8. hamrhead1971

    Took the plunge

    Welcome to the forums, bell. You will enjoy your new toy. Easy to use and very dependable, it is a great way to start a new addiction. Smoke it up. William
  9. hamrhead1971

    Friday night brisket

    Glad I started this brisket last night. I am wondering if it hit that mythical first stall I have heard a couple of people mention. More than likely it's just taking its own sweet time. 13 hours in and the IT is 160 Smoke it up. William
  10. hamrhead1971

    Friday night brisket

    I haven't done a brisket in about 6 months so it was time for one. Smoke it up. William
  11. hamrhead1971

    Friday night brisket

    Thanks Foam. The 7 Spice is good on everything else so I am hoping it is the same with brisket. As far as my security, he is always hungry, lol. But it always surprises people that I can set a plate of table scraps in front of him and even if I go inside he won't touch it until I tell him he...
  12. hamrhead1971

    Friday night brisket

    It's midnight, brisket has been on the Jimmy for 5 hours. Time for it to go in the mes and me to go to bed. Probed it with the maverick, IT is 133. I will check on it in 6 hours unless the maverick alarm goes off. Smoke it up. William
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    20151211_233613.jpg

    • hamrhead1971
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    • Album: Friday night brisket
  14. hamrhead1971

    Not Sure What I Have Here

    Dan, I wouldn't go drilling holes just yet. Does the fan run? If so, close the door, turn the fan on and feel around the entire bottom for air flow into the box. It just doesn't make sense to me that it isn't pulling air from somewhere. To get smoke you have to have air. You can unhook the...
  15. Friday night brisket

    Friday night brisket

  16. hamrhead1971

    Friday night brisket

    It has been quite a while since I have done a brisket and somehow I got the itch. Stopped yesterday and picked this up. Rubbed it down, wrapped it up and chunked it in the fridge last night. Laying on a 18x24 cutting board. Loaded the Jimmy with pecan and hickory. Cruising at 225. The...
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    20151211_184548.jpg

    • hamrhead1971
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    • Album: Friday night brisket
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    20151211_184449.jpg

    • hamrhead1971
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    • Album: Friday night brisket
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    20151211_180323.jpg

    • hamrhead1971
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    • Album: Friday night brisket
  20. 20151211_181723.jpg

    20151211_181723.jpg

    • hamrhead1971
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    • Album: Friday night brisket
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