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Does anyone have a DIY suggestion on replacing the rubber or silicone cover where the probe wire enters the probe? I have a couple of probes that need those replaced.

I received a small (4.5 pound) fresh ham from a friend. Would appreciate any suggestions on how to prepare it. Brine? Smoke like I would a butt, or something different? As I understand it, it is more likely to turn out like a pork roast than a typical ham since it hasn't been cured. Planning...

I've read several of the HH brisket threads. All of my previous brisket cooks have been low & slow with pork butts above the brisket. I have 3 smokes in 4 days coming up, so interested in trying the HH cook. First one will be 2 packers, so let me make sure I'm getting this right. 1) Trim or...

Throwing a party next weekend, and rather than the usual pork butt and brisket, I've been asked to do beef. Would appreciate any input on differences between doing a chuck roll or a shoulder clod. Does one taste particularly better than the other? Significant cost differences? I see that...

My "normal" cooks is two butts over a packer brisket. Over the next 4 weeks, I'm going to need at least 6 butts and 2 briskets, so I'm wondering how many of each normally come in a case? Might see if I can buy a case of each from a wholesaler instead of a trip to the butcher. Also, how long...

I have a ready to cook 1/2 ham going on the smoker tomorrow. I've done a whole ham before, but wondering what to do with the cut end of the 1/2 ham. Should I cook it cut side down, on its side, in a pan, or what? Guess I'm a little concerned about too much moisture leaving the meat since it...

I'm in charge of bringing a brisket to a church luncheon on Sunday. Serve time is 12:30. I have a 14# packer. The last one I did this size took about 16 hours to cook if I remember correctly. Going to cook one boneless butt on the top shelf, brisket on the bottom (love the butt basting the...

I have my second batch of buckboard bacon starting to cure and have a couple of questions. After smoking, should it be sliced with or across the grain? I sliced across the grain last time, and it seemed a bit chewy. I sliced using a 14" granton slicer, and am now considering purchasing a meat...

In anticipation of Smoke Day 2005, I want to check with the experts and make sure this plan off attack sounds good. 1 brisket, pre-trimmed weight is 12 pounds. 2 bone-in butts, pre-trimmed weight is 15 pounds. Goal is to serve at 4pm Saturday. Plan of attack: Noon: Trim and rub meats and...

Trying to find some place in the Indianapolis area that carries packer briskets. Have been to two Sam's and two Costcos, and both carry flats for about $2.58/lb. Found a butcher in Tipton that says a packer will be $2.79/lb. Shouldn't packers be less $/lb? Any other suggestions on a place I...