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Recent content by scvinegarpepper

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  1. scvinegarpepper

    Feasibility of adding offset firebox to trailer cooker

    I've got an a-maze-n tube that I use to supplement smoke in my pellet cooker. But it is far too small for this cooker. I can easily fit a 100 lb. whole hog split on this cooker, so it's a large chamber.
  2. scvinegarpepper

    Feasibility of adding offset firebox to trailer cooker

    Great points. Can you give me anymore info on your setup, or do you have a picture of it? I'm mostly curious on how you pipe it into your setup, and how much smoke flavor you get.
  3. scvinegarpepper

    Feasibility of adding offset firebox to trailer cooker

    I've got a custom built steel trailer cooker that is propane only. I've been considering options to add a smoke component. But I'm unsure of the logistics of offset smokers, and if there is anything I need to know or to consider. Or, is it as simple as getting a welder to cut a hole in one side...
  4. scvinegarpepper

    Brisky question(s), particularly for those who wrap (BP, not foil)

    Update: smoke went great, pulled it off when probe tender, already wrapped in BP (IT was about 203-205), put it in a cold oven around 7am (8 hrs ago) until the internal was down to around 160. Then I turned the oven on to 170, and it’s holding around 150-160 degrees (oven temp). Internal of the...
  5. scvinegarpepper

    Brisky question(s), particularly for those who wrap (BP, not foil)

    This is my thought/hope as well. I'm also going to do the tallow as well because I haven't done it before and want to try it.
  6. scvinegarpepper

    Brisky question(s), particularly for those who wrap (BP, not foil)

    Great info. And my oven (gas) will go as low as 170, so I have no problem holding in there. If I do go that route, and I wrap with BP, I assume that's no problem in a 170 degree oven?
  7. scvinegarpepper

    Brisky question(s), particularly for those who wrap (BP, not foil)

    Thanks friends. Ultimately I'm trying to figure out when I should throw this guy on. In a perfect world (but I have some flexibility), I'd like to be able to pull it off to rest in the cooler around mid day on Saturday. So I'm obviously starting on Friday. But can't decide if I should go like...
  8. scvinegarpepper

    Brisky question(s), particularly for those who wrap (BP, not foil)

    I've done my share of briskets over the years. But I haven't done one in a few years. I'm planning to do one this weekend and will be trying some new techniques out because I always like trying new methods, especially on cuts that I don't do often enough to truly nail down "my" preferred method...
  9. scvinegarpepper

    Using cure #1 in wet brines for chicken?

    Mine says “6.25% Sodium Nitrite, 93.75% salt.” Doesn’t mention nitrate at all. So looks like I’m good with what I have. Thanks!
  10. scvinegarpepper

    Using cure #1 in wet brines for chicken?

    Thanks, that’s what I was wondering, how it changed the product with just a 24 hour brine. I’m curious how it changes the texture on chicken or turkey.
  11. scvinegarpepper

    Using cure #1 in wet brines for chicken?

    Actually I just checked it, it's labeled as Prague #1 Powder:
  12. scvinegarpepper

    Using cure #1 in wet brines for chicken?

    Awesome, thank you. So the pink Prague Powder I have is cure #1, right?
  13. scvinegarpepper

    Using cure #1 in wet brines for chicken?

    I've pretty much always brined anything that flies. I've only ever used cure #1 (Prague Powder, the pink stuff, I'm pretty sure that's #1?) when curing bacon. But I keep seeing people recommend it for quicker overnight brines, i.e., as opposed to long curing brines. What's the deal here? I've...
  14. scvinegarpepper

    When you want a packer, but not burnt ends...

    That's what's up! I'm pretty sure this is exactly how a local food truck does it. Thank you!
  15. scvinegarpepper

    When you want a packer, but not burnt ends...

    Anytime I do a brisket, it's always a full packer. And when I do a packer, I'm usually doing burnt ends with the point. But I've started to realize I don't always want burnt ends. Many times I just want the salty, peppery brisket. So for those of you who do packers but not burnt ends, what do...
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