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Thanks. And I'd imagine the taste and texture would be closer to a roast than a ham? I'm assuming a fresh ham is good, but do people typically pull it or slice it? So, if I wanted to give people "ham" as they'd expect it, my choices are: 1. Slow down time so I could cure this for a few days...

So, my father in law just showed up with the ham he wants smoked for tomorrow. It is a 20.5# "fresh ham whole bone in." I've been trying to figure out from the cooking topic and boards what I have on my hands here. I'd assumed it was a "ready to cook" but I have no way of telling if it has...

Chris, I've run into the same issue with my two HH briskets. Heard from some guys who def know their stuff to pull a flat off around 160-165 (i let it go to 179 and wasn't happy). Foil per instructions and start checking for tender in an hour as you said. Don't worry.

Thanks. You're right, I may just dump the therm all together next time (though I thought it was wise to foil at around 170, instead of time). The readings on the therm where what was getting me nervous about overcooking it (it was reading around 218 internal and not yet probe tender. Figured...

I'll give it a shot. Am I correct if the brisket crumbles when slicing, it is way overdone?

Well, end result, like last time, was good but not "great." It was getting near tender (I think) when I pulled it off after four hours. Double wrapped and put in a towel in a cooler. Sliced it after about two hours' rest. Cut half in 1/2 inch thick slices and it could be cut with a fork, good...

You're right, Kevin. Meant to foil earlier as it is a flat but forgot. Just checked and still a fair amount of resistance. Not paying attention to temps any more (even though it is now at 212!). We'll see in about half an hour...

Hi all, First off, I'm NOT pulling this 5.5# flat until it is fork tender, but, for the second time in a row, I've already hit 200 degrees after only 30 min. in the foil (foiled at 175). I'm a bit concerned about over cooking it, but I'm going to go for tender over temps. Should I start...

Thanks all. Well, after 20 hours and one ruined Poler therm (dumb me left it on the cooler the meat was resting in and my three year old decided to see if it would float in the bucket he was playing with), the product turned out "ok." Of course, everyone loved it, but I find it has a lot of...

Thanks guys. I'd missed the part about the second plateu, but I'm sure now that was what's going on. It is moving up. Just checked with a fork and there was still a bit of tug to it, so I'm going to leave it on and keep an eye on it. Vince, yes, I've been hitting it with an apple juice spray...

Any advantage to foiling at this point if it is not tender? Hate to lose bark buit up over 18hrs, but I'd rather have juicy pork.

per my earlier thread, I started a 10.5 picnic yesterday at 4PM. Had to be away from it quite a bit, but it appears it was running between 200-250 most of the cook (there's a gap between 6:30PM when it was 245 and 1:30AM when it was 190, and another between 2AM at 180 and 7AM at 266 in which...

Good luck, Chris. You've got a beautiful day for it at least. Will be curious to see how it goes. I'm on hour 18 of a low and slow shoulder picnic cook.

Hi Bob, From what I've read, fork tender and probe tender both refer to the feel of putting said item through a stick of butter at room temp. Belive with a fork, it is if you can put the fork in and twist with almost no resistance.

Good learning experience so far. That "fat" I thought I saw through the wrapper turned out to be skin, as one would expect on a picnic I've learned. Trimmed it, injected it, rubbed it, threw it on and taking my chances on the temps. I'll check when I get home around 11, probably fill the pan...

alright. looking pretty good.

That does help, Bill. Thanks. Not sure why I got it in my head that a picnic at that size wouldn't be a candidate for a high heat cook. Guess I figured it was better suited for small butts. Everything I've read on here says most folks have a tough time telling the difference between a low and...

Well, in the cold, harsh light of morning (and a bit less Evan Williams) it would appear I don't have a whole shoulder, but rather a 10.5# picnic: http://img191.imageshack.us/img191/4166/shoulderp.jpg Would appear they've already trimmed the skin off, as there is just, what appears to be, a...

Wow. Right on brother! Curious how the tent holds up for you. Was thinking about getting one...

I was thinking about butchering it somehow too, Gary. I'm sure I can find something online about how to do it, or maybe it is obvious? If I can, I guess I could also just go with the butt, and save the picnic for another time? That would leave me, I guess, with 5-6 lbs, which would be do-able...