Recent content by Billy Hammond

Thanks fellas, that does make sense

Are there advantages wrapping with pink butcher paper rather than foil during cooking?

I have the 18" bullet. My future mother n law has asked me to smoke a turkey for the big family dinner next week. I asked her how big the turkey is and its 19.6 lbs. My inexperience with smoking turkeys makes me want to ask, will this bird fit on my smoker?

I used the recipe on this site, basic barbecue chicken, and it really is good. Try it if you havent. The only problem that I had was severe flare up while trying to crisp the skin as shown on the recipe. Other than that, mmmm cest bon cher!!!!

I like the Texas bbq brisket blend..which I have found tastes and smells pretty dang close to Tex Joy steak seasoning without the big chunks of black pepper..check it out sometime.

Thanks guys...Also,,when I do two butts, I usually check the one thats slightly heavier for internal temp. The time for those two have never been much longer than with just one. With four I would imagine cook time will increase by a bit huh?

I have used my weber now many times and have yet to ever use the bottom grill. In fact its never been in the smoker. Im going to be doing 4 butts this week for folks at work and was wondering if I need to do anything different than what Ive been doing for 2 butts on the top rack. Which rack of...

You're quite right Jim, they werent quite done yet. We put em in the oven at 350 for a while, dont know how long, football was on and the wife had the kitchen claimed. They came out really good though. Im for sure going to get some more of these things...man they were good. My father-n-law...

update post..Today when we went to carve the hams (roasts), they were still raw in the center near the bone. I had two of them one 9lbs, the other 8lbs. They were on the weber at 250 for 4 hours and then foiled and put in a cooler for 2 hours. The internal temp of both were 150 when I pulled...

These came out good. I pulled em at 150, wrapped em up in foil and let em sit for two more hours. It was 2am so we through em in the frige an warmed one up at lunch. While it wasnt like a 'cured' ham, it still wasnt like a pork butt either. But it is dee-licious..A lot leaner than a butt and...

I saw where someone had said pull at 150, 140 should be ok. He pulled at 160 and the juices ran out. At 190 he thought they would look like a hockey puck. LOL..well, they were at 150 and I foiled them, pulled them, and put them in a styrofoam cooler. If push comes to shove, we'll finish em off...

I put these things on at 6:30 at 250 and the temps remained constant..Its now 11m and the internal temp on the hams are both 150. When should I pull them? Do I take them to 190 like a butt? Do I foil them? remember, these were fresh hams, not cured in the least..thanks!!!

uh-oh is right.. I got two hams. Plain ole raw, straight off the hog hams.. no rub, no nothin, just straight onto the smoker... Looks like I'll have to start all over tomorrow. So what internal temp should I bring these dudes to?

you mean these things arent going to taste like or look like ham??? I sure hope so...

Thank you Jim (Dr. Minion)...They are indeed fresh ham shank portions. They look great just sitting there waiting to be put on the bullet.