Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jcbigler

    CAST IRON COOKING ON MY LANG FIREBOX

    Well, I guess that answers my question as to whether the Langs have an insulated firebox or not.
  2. jcbigler

    What makes a brisket taste "pot-roasty"?

    This brisket and the clod certainly did not have a muchy texture. It was nice and tender and moist but not mushy or overcooked.  I'm thinking that Dave's comment the about the fat is on the right track. Not sure how I would go about testing or verifying it though.
  3. jcbigler

    What makes a brisket taste "pot-roasty"?

    That I don't know. I would assume not since injecting isn't part of the traditional Texas barbecue process. Not sure how I would even find that out. If they do inject they would likely keep it a secret since it would be a rather humiliating admission for them.
  4. locktour01.jpg

    locktour01.jpg

    • jcbigler
    • Media item
    • Comments: 0
    • Album: What makes a brisket taste "pot-roasty"?
  5. jcbigler

    What makes a brisket taste "pot-roasty"?

    Lockhart Smokehouse uses an AN Bewley 1100 in both of their locations. It is a double walled, fully insulated, thermostatically controlled all wood fired offset pit. One of the best high capacity commercial smokers out there. Looks like this 
  6. jcbigler

    What makes a brisket taste "pot-roasty"?

    I don't believe Lockhart wraps in anything, even to keep at holding temp. When I was there, they had 4 or 5 briskets laying on the cutting board right next to the one they were cutting that mine came from. None of them were wrapped, and looked like they had not been wrapped at all.  For those...
  7. What makes a brisket taste "pot-roasty"?

    What makes a brisket taste "pot-roasty"?

    • jcbigler
    • Album
    • Comments: 0
  8. jcbigler

    What makes a brisket taste "pot-roasty"?

    Had the good fortune of eating at two of the best barbecue places in Texas (in the Dallas area) this week.  On Monday, it was brisket, shoulder clod and sausage at Lockhart Smokehouse in Dallas.  On Friday it was brisket and sausage at Pecan Lodge in Dallas. The brisket and clod at Lockhart...
  9. Pecan Lodge-Dallas-2.jpg

    Pecan Lodge-Dallas-2.jpg

    • jcbigler
    • Media item
    • Comments: 0
    • Album: What makes a brisket taste "pot-roasty"?
  10. Lockhart Dallas-2.jpg

    Lockhart Dallas-2.jpg

    • jcbigler
    • Media item
    • Comments: 0
    • Album: What makes a brisket taste "pot-roasty"?
  11. jcbigler

    LET'S TALK BRISKET!!

    Choice and prime are the ones to get. Prime will take a little more manageme as it has a smaller window for the best doneness. Choice is a little more forgiving. Select will never be as tender as choice or prime can get. Ive cooked many great briskets with choice. I'm always a little...
  12. jcbigler

    LET'S TALK BRISKET!!

    No.  There is no need to tenderize a brisket. If you smoke it properly, it will be super tender. 
  13. jcbigler

    New cook trailer!!!

    Looks nice. How about some more pics of the smoker and grill?
  14. jcbigler

    Brisket help, knowledge and wisdom needed

    What kind of smoker are you using? And what kind of fuel? Can you fit the whole brisket in your smoker at one time? If you wrap the left over brisket tightly, or vaccume pack it, it should freeze well for quite a while. I usually just wrap it in foil and put it in the fridge. Then you can...
  15. jcbigler

    Brisket Help

    Here's your easy way out: Start the brisket at maybe 6pm ish. Smoke it bare and unwrapped for 8 hours. Then wrap it and put it in the oven at 275 on a cookie sheet for another 8 hours. Go to sleep. When you get up in the morning, it should be right at the 200 mark and nice and tender. You can...
  16. jcbigler

    Going to multiple shoulders or briskets at once

    Yes, with more meat in your smoker, it will take longer to smoke, because there is much more mass taking up the same volume in the smoker, there is less free flow for the air. However, it's not a 1:1 ratio...so if you normally smoke 8 pounds and it take 8 hours; if you put 16 pounds of meat in...
  17. jcbigler

    Where to buy Maverick 733 in the Twin Cities?

    Thanks. I called, they have them in stock and am going to make a run down there to grab one tomorrow. I didn't realize they were in the area, so I'm lucky I guess.
  18. jcbigler

    Where to buy Maverick 733 in the Twin Cities?

    I need it today, or tomorrow, as a present for someone who lives here in St. Paul. I thought Cabelas would be my place to score, but apparently they are all out of stock.
  19. jcbigler

    Recommend me a barbecue place in Kansas City

    Heading back to Oklahoma from Minnesota on Tuesday. Gong to stop for a late lunch in Kansas City, or there abouts. Recommend me a good barbecue place to eat, preferably fairly close to I-35.
  20. jcbigler

    Where to buy Maverick 733 in the Twin Cities?

    I'm in St. Paul, MN for a few days. Where can I buy a Maverick 733 locally? There's no Academy Sports stores here. Other options?
Top Bottom
Back
Clicky