ok so... my b-day cook last monday i did a pork shoulder- took it to 140-150 trimmed a bit off & wrapped fridged it until today- lots of things going on etc. short story long- actually fergot it was in the fridge(i cook a lot) wrapped & stored @ 40 deg.for 6 days(w/ the left over brisk)heated tent/foil w/ a bit of juice @ 325 for 2 hrs to pull & i made a cut- wham it's hickory ham.. see 4 yourself. http://s178.photobucket.com/albums/w...od/food%20pix/ i know i know - never done ham on purpose but it was cooked fully & tasted like a hick(not a hillbilly) smoked ham. p.s. thats the left over brisk on the next pic.