Recent content by bbqpit77

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  1. bbqpit77

    Vacuum machine for packer brisket

    Also how do you keep the juices to get it suck on the machine?. Or should i freeze first the brisket.
  2. bbqpit77

    Vacuum machine for packer brisket

    Hi there members which brand is the best for comercial brisket vacuum process.
  3. bbqpit77

    Smoke Vault Manual Say NEVER Smoke Dry - Why?

    just remember that all the juices from the meat will drop to the pan, burning hot and making really bad smell. I have 2  SV 24" and never used empty, also it will help a lot to keep your temp at the same range. Enjoy your amazing smoker, i love mine. Some people dont like using water pans, at...
  4. bbqpit77

    catering for 70 people, how many briskets and ribs.

    hi there guys, well im trying to make a quote to one of my friends. He wants me to cook briskets and ribs for 65-70 people. Normally the briskets that we get here are about 9lb and the ribs are St. Louis without too much meat. I was thinking taht maybe 4 briskets and 20 ribs. Of course i will...
  5. bbqpit77

    How to reheat brisket???

    Thanks god my wife can drive too!!
  6. bbqpit77

    20lb Wagyu brisket, cook time question

    yes, dont worry about the time, just apply de rub, put on the Fg all night, get your smoker ready and leave it there..... wait until it reach 195-205 and its done. I did a 20LB brisket a few weeks ago and took about 16 hours at 250F.
  7. bbqpit77

    How to reheat brisket???

    just a question....why not smoke it and get it out the smoker almost before you drive the 300 miles. You can wrapped in foil, put in the cooler, drive, arrive and serve!!!. Remember you can have the brisket almost 4-5 hours there and it will be hot!.
  8. bbqpit77

    Hickory for pork?

    i use half hickory half apple or oak, works great for me.
  9. bbqpit77

    3 (2)- 2-1 no more

    i tried 3-3-1, 3-2.5-1 on my spare ribs....now i do 2.5-3, the results are amazing.
  10. bbqpit77

    Brisket Question

    Joben i have the same Smoker Vault 24 an i love it. I have almost 4 months with this camp chef smoker and at this point i made around 40 briskets so here is my process. I start the smoker with water pan 1/2-3/4 full, set up to 240-250F which is almost the "letter" E on MED dial knob. When i...
  11. bbqpit77

    wood for beef brisket?

    50 hickory and 50 apple. Or 100 oak
  12. bbqpit77

    8 lb brisket and some St. Louis ribs q/view

    thanks guys, well turned really good and juicy, i found the point for the 225F all the time on the smoker at this point. This is my brisket # 17. Still learning, the great new is i will meet Harry Soo in march on his class at Diamond Bar, CA, cant wait!!.
  13. bbqpit77

    8 lb brisket and some St. Louis ribs q/view

    10 hours and 37 min later:
  14. 20150221_200215_zpspqbggr0e.jpg

    20150221_200215_zpspqbggr0e.jpg

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    • Album: 8 lb brisket and some St. Louis ribs q/view
  15. bbqpit77

    8 lb brisket and some St. Louis ribs q/view

    well a few of the ribs about 1.5 hours on the smoker.
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