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  1. jcbigler

    Advise on Smoking 8 lb brisket

    Even though I am a proponent of smoking hotter, in the 260-275 range, for a brisket that small, I think you should try to lower your temps to 225-230 ish. Even then I would expect it to be done in about 8 hours if have good airflow through your smoker.
  2. jcbigler

    Lump coal vs briquette

    I use lump and wood splits almost exclusively. Even use lump on our hot and fast grill for burgers and dogs.  It's been so long since I have used briquettes that I don't really remember how they cook. But I like lump because its made from actual hard woods and not formed together with saw dust...
  3. jcbigler

    Brisket or pork butt?

    Thanks JimmyJ... These being boneless butts, will be relatively easy to see where the bone was? and identify where the money muscle is?  Think I'm going to do just a straight SPOG with some paprika on this one, and spritz with apple juice. Not sure my people will be into the Carolina vinegar...
  4. jcbigler

    Cut identification - Short Ribs

    Plate short ribs are supposed to be really good also, and are often more uniform than the beef short ribs. Beef short ribs are usually bones 6, 7, and 8, with plate short ribs being bones 2, 3, 4, and 5.  
  5. jcbigler

    Brisket or pork butt?

    Well...Costco made my choice for me. Their brisket prices have gone up to $3.49/lb. :icon_eek: Boneless pork shoulder was $1.99/lb. So I walked out with a 16.14 lb pork shoulder. Looks like there are two separte butts in the package. So I'll pull one and slice the other. Wish me luck, this is...
  6. Brisket or pork butt?

    Brisket or pork butt?

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    IMG_20160630_201902972.jpg

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    • Album: Brisket or pork butt?
  8. jcbigler

    Brisket or pork butt?

    I'm about to get off work early today. Going to go to Costco to purchase either a brisket, or a pork butt to smoke on Monday. Which one should I get? I haven't done a pork butt in a long time, maybe 20 years? I'm not super wild about pulled pork, so I will probably end up slicing it. But...
  9. jcbigler

    Anyone do sliced pork shoulder?

    What do you think about this sliced pork steak/shoulder that John Mueller does?  Other pork steak methods that I have read about involved slicing the pork butt into steaks (or strips for country style ribs) before it's cooked. I'm thinking about cooking it whole and then slicing it when...
  10. jcbigler

    Anyone do sliced pork shoulder?

    I'm not really a fan of pulled or shredded pork.  But I've been thinking about doing a pork butt and slicing it like a brisket instead of pulling it.  Anyone do it? What temps, rubs etc..?
  11. jcbigler

    Selecting my first brisket to smoke

    Some people inject thier briskets. I don't. I set it so that the thicker end with the point is closer to the firebox. Leave enough fat on it and it should stay nice and moist.
  12. jcbigler

    Selecting my first brisket to smoke

    What part of the country are you in? Maybe there is someone here from that area that can recommend where to buy whole packers. Wal-Mart, Target, Albertson's, Costco, Sam's Club, HEB, most other retail grocery stores will either carry them or be able to order them.
  13. jcbigler

    120gallon build....just realized something and have gut wrenching feeling....

    Judging from the pics you posted on the BBQ Brethren forum, it looks like your firebox to cook chamber opening may be too small. And the area of the cut out is about 50% of the recommended size. Not sure there is much good news here. I'll have to wait until I get home to check the numbers in...
  14. jcbigler

    first brisket is it really done?!?!

    I agree. For a 6 pound brisket I think 7 hours is plenty for to get it done when cooking at 250ish. 
  15. jcbigler

    I just ordered a Lang 36 UPDATE: It's seasoned & ready to go! Photo's on post #81

    So....I guess no updates means Al's busy cleaning and seasoning it?  
  16. jcbigler

    New member. Question for the group. Design a smokehouse?

    Call up Larry Lewis, he is the owner and chief welder at A.N. Bewley...I think he is the son-in-law of A.N. Bewley. He will custom fabricate anything you need. Great guy to talk to. 
  17. jcbigler

    Wedding aftermath

    Wrap it up in a nice box with a bow and send it with the Bride and Groom with the rest of their presents!     Have to say though, at our wedding, there was not a single morsel of food left, and especially none of the brisket that we cooked. And someone threw my wife's plate of food away before...
  18. jcbigler

    Smoker stopped overnight

    Any idea how long the smoker was off for? At 130 your only just a few degrees below the recomended holding temp of 140. I think you'll be ok.
  19. jcbigler

    Questions for Texans: Is Central Texas Barbecue and Hill Country Barbecue the same thing?

    Hill Country is generally thought of as employing large flat steel cooker using direct heat over burned down coals, as opposed to the offset in direct heat used in Central Texas. Here's a good write up on Hill Country style: http://www.tmbbq.com/wheres-the-hill-country-barbecue/
  20. jcbigler

    New member. Question for the group. Design a smokehouse?

    You can easily feed 250 people with a Bewley 1100, probably twice that many, depending on what cuts you are doing. And because it is fully insulated, and uses a refractory firebox, they are very fuel efficient, and will smoke over night unattended. All wood burning and thermostatically...
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