Recent content by jcbigler

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  1. jcbigler

    What size vacuum sealer for brisket?

    Hey all, wondering what size and type of vacuum sealer I need for fully smoke brisket? Starting off with around 15 to 16 lbs, figure at least 3 lbs of fat trimmed off. How big of a vacuum sealer does one need to seal up a fully smoke largish brisket? And what type of bags are best for sealing...
  2. jcbigler

    Shipping barbecue across the country

    I've had a few inquiries from friends and family about shipping my barbecue across the country for them to enjoy. Brisket, pork butt, ribs, etc... I see that there are some barbecue restaurants like Franklin, and Black's in Austin, Arthur Bryant's in Kansas City, and others that are using Gold...
  3. jcbigler

    Butterball Turkey Breast Roast

    We're thinking about doing a turkey breast for Thanksgiving this year, since we're probably going to have a smaller than normal family gathering. When you guys smoke your turkey breasts, how long does it usually take?
  4. jcbigler

    Dusted off the stick burner for a run today

    Man, I need to smoke something. The weather here has been crap lately. It's actually sunny and warm today. wish I had been thinking ahead I would have grabbed some ribs to smoke.
  5. jcbigler

    Now that’s an ugly butt

    Yep. I hate doing boneless butts. They don't cook the same, and they are hard to handle since they just flop around. It's the one thing I hate about Costco, since they only sell the boneless butts.
  6. jcbigler

    Brisket wrap

    I have a couple of towels specifically for warming brisket in my cooler ;) I usually put a layer of foil between the paper wrapped brisket to keep most of the juices in the paper inside the cooler. Have held them for upwards of 6 hours like this before, and still well above 140 at serving time.
  7. jcbigler

    Where to buy pork belly?

    Costco is my go to for prime brisket and pork belly. I swear, those two items are the only reason I even have a Costco membership.
  8. jcbigler

    Pulling an all nighter

    Final. It was 211 degrees internal when I pulled it from the oven about after about 4 hours this morning. Rested in my RTIC cooler for 6 hours. Internal temp still 141 degrees.
  9. jcbigler

    Pulling an all nighter

    Man, it’s a mad house around here. We’re finishing all the cleaning, and still cooking. And ai have my apple crisp to make still also. I always push through through the stall and then wrap. I wrap to preserve the bark, not to get through the stall. My stalls are usually very short, if...
  10. jcbigler

    Pulling an all nighter

    Wow...I can not believe how fast this brisket cooked. 4 1/2 hours on the smoker and it's at 191 degrees. Wrapped in a double layer of foil and into the oven at 225 to finish. Now I can get 4 or 5 hours of sleep.Then I'll put it in my RTIC cooler to rest for 3 or 4 hours until we're ready to eat.
  11. jcbigler

    T'was the night before Xmas...

    Looks great. I wish I could get my family to eat prime rib. But they get squeamish when they see any pink in their meat. My daughter even has to ask about the smoke ring in the ribs and brisket every time I smoke them, and she's 14 already.
  12. jcbigler

    Pulling an all nighter

    Maybe.... Family wants to eat about noon. (Lol, yeah right). Fired up the smoker about 9:30, got the brisket on right about 11:30pm. I'll probably cheat and finish it in the oven once I wrap it after the stall finishes. 13.7lb prime from Costco. Trimmed 38 ounces off. Salt, pepper, hickory...
  13. jcbigler

    I need a new smoker

    My trusty old Chargriller is about done. I've stretched it's life out to more than 13 years. But now, I need a new smoker. Once upon a time, I had dreams of building a nice reverse flow smoker from an old propane tank we have on the property...and I am still going to do that. But I need...
  14. jcbigler

    It's a two brisket kind of day

    Bamm!!! 3 dozen sandwiches and we're sold put by half way through the 3rd quarter. I could have sold a 3rd brisket. People are still asking for it. Even sold the scraps from the bottom of the pan to one guy for half price.
  15. jcbigler

    It's a two brisket kind of day

    Sliced and ready to go. Ended up with about 13 lbs of brisket. Probably sell 1/3lb sandwiches for about $6 each.
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