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  1. jcbigler

    When to use Butcher Paper, When to foil?

    I use butcher paper on brisket and beef ribs. Still use foil on pork ribs. I've done pork butt with both foil and butcher paper, and can't say that I prefer one over the other, but I've always been disappointed with my pork butts. Sausage gets cooked naked since it only takes a couple of hours...
  2. jcbigler

    Doing my first brisket - not hopeful

    Looks pretty decent, and a good job for your first brisket. I would try upping the temp next time to the 250-260 range, I think you'll find that it cooks in a much more reasonable time frame by just turning the temp up 30 or so degrees. And I always smoke with the fat cap up.
  3. jcbigler

    Are you ready to rumble!!!!! March 2017 Throwdown time!!!

    This sounds like a really fun contest. Too bad I'm working long days until it is over. Hopefully there will be more over the summer when I have more free time. And I'll have to think up something to overly complicate my meals, since everything I do is really basic and easy.
  4. jcbigler

    2/3 cup cure #1 for corned beef

    I'm no expert on curing meat and I'd like to hear from some. But that amount of Cure #1 seems way too excessive for a 10-12lb brisket. Unless you are curing it in a 10 gallon aquarium or something.
  5. jcbigler

    New smoke house

    Umm..so you put a bunch of charcoal and wood grills on top of a platform built out of wooden pallets and plywood?
  6. jcbigler

    Can Sous Vide save my Christmas Eve Brisket??

    How far ahead of time do you have to cook the brisket? And how long is the drive to the dinner location? I would fully cook and smoke the brisket to 200-205 degrees, then wrap in either plastic or foil and chill it if you have to keep it overnight. Then reheat it when you get to the location...
  7. jcbigler

    My new CharGriller is here! (Finally!)

    Congrats. It's a decent entry level smoker and will make some great barbecue. I've been using one for over 10 years now and made some great food.
  8. jcbigler

    Changing my method for brisket: separating for burnt ends?

    Well I'm disappointed. Not nearly as tender as it should have been. It just didn't cook long enough. I'm going to have to rethink my process for tomorrow's brisket, which probably means an overnight cook, instead of just an early morning. :icon_cry: Let this be a lesson to all you newbies out...
  9. jcbigler

    Changing my method for brisket: separating for burnt ends?

    Just a bit past 5 hours in. Pulled them off to wrap. Flat was 172, point at 161, just past the stall.
  10. IMG_20161124_111337520.jpg

    IMG_20161124_111337520.jpg

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  11. jcbigler

    Changing my method for brisket: separating for burnt ends?

    One thing is for sure. splitting the muscles up sure speeds up the cook process. I'm 2 1/2 hours in and the point is already at 138 degrees and the flat is at 152 degrees. I'm actually worried about it cooking too fast now and finishing too early.
  12. jcbigler

    Changing my method for brisket: separating for burnt ends?

    Well, here we go. Got up at 04:00. Got the coals started and the smoker warming up. It was a brisk 32 degrees here this morning, frost on the car windows, but the grass was still just barely wet. Trimmed like I usually do. Separated the flat and point, not my best butchering job and I cut into...
  13. Changing my method for brisket: separating for burnt ends?

    Changing my method for brisket: separating for burnt ends?

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  14. IMG_20161124_060447609.jpg

    IMG_20161124_060447609.jpg

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  15. IMG_20161124_054957171.jpg

    IMG_20161124_054957171.jpg

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    • Album: Changing my method for brisket: separating for burnt ends?
  16. jcbigler

    Changing my method for brisket: separating for burnt ends?

    How much time to you save by separating the flat and point?
  17. jcbigler

    Changing my method for brisket: separating for burnt ends?

    Hey guys, I'm thinking about changing up my method for brisket this week. I have two prime briskets, a 13.8lb and a 15.65lb. Both of these are going to end up being overnight smokes, one starting Wednesday night for Thanksgiving dinner on Thursday early afternoon, the other starting Thursday...
  18. jcbigler

    Another Midwest cold day brisket

    Looks good. Cold weather smoking can get pretty brutal and usually takes longer. Quick question, what brand smokrr is that? The logo looks like Chargriller, but the design doesn't look like the Chargrillers I have seen before.
  19. jcbigler

    Costco brisket

    Yep, I just bought two Costco prime briskets yesterday, 13.8lbs and 15.6lbs. both of them bigger than I wanted. I like to buy briskets in the 12.5-13 lb range. But they were $2.69/lb. Going to smoke both this week. One Thursday and one Friday.
  20. jcbigler

    Galvanized in a smoker

    Maybe a sticky with 8-10 frequently asked questions wth short concise answers and then links to relevant USDA or FDA documents which address those issues in more detail. As to the original question regarding using galvanized steel in the construction of a smoker, my understanding is that...
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