A stupid question from a noob

[brentman0110]

Ok, we are 3 hours in and at 100F. Looking good to me. I thought about foiling it after it hit 140F.

 

[flagriller]

Spritz it with some liquid then wrap it. It is looking good though.

 

[devolutionist]

An elementary school teacher of mine used to say, "The only stupid questions are the ones that aren't asked"...

BTW, here's a pic of the fresh ham I started cooking this AM:

You can see the skin on it that those other two yahoos are going on about.

 

[brentman0110]

Yeah. When I saw your post this AM, I instantly knew that mine was a precooker. It was fairly firm and not nearly as red looking. Now I know...and as my childhood in the eighties taught me...Knowing is half the battle.

Thanks G.I. Joe!