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  1. jcbigler

    New member with questions about smoking meat for sandwiches

    I think you should be looking at some of the commercial smokers available on the professional market. Look for names like Bewley, Oyler, Old Hickory, Cook Shack and Southern Pride.
  2. jcbigler

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

    If I had $30 grand to spend on a smoker, I would buy a Bewley 1100 or an Oyler rotisserie. I could probably build a half dozen insulated reverse flow smokers out of 500 gallon propane tanks for that kind of money.
  3. jcbigler

    Where to buy Packer?

    Check your local Wal-Mart. The ones in our area just dropped their brisket prices from $2.96/lb to $2.59/lb. They usually sell select and choice by Excel, which is the same packer that Costco uses for their prime brisket. I've made many good briskets with the Wal-Mart choice.
  4. jcbigler

    Brisket - Wrap or no wrap

    I think it helps to retain some moisture. Foil will retain the most moisture, as the water from the meat can not escape. Paper retains a little less. But you can get a moist and juicy brisket by not wrapping also, just have to keep your temps lower and be more careful that it doesn't get too hot.
  5. jcbigler

    Brisket - Wrap or no wrap

    Cook times depend alot on your actual cooker and the temps and how much airflow you have.  On my offset, I can cook a 12.5lb brisket that I have trimmed down to 11ish lbs in about 10-10 1/2 hours if I have a good breeze outside. That's under 1 hour per pound. I also cook at higher tempt than...
  6. jcbigler

    Question for all you?

    What? You don't like having leftovers? In terms of cook times, try raising your temps. I usually cook in the 250-275 range and I have gotten briskets done in 10 1/2hours, depending on how breezy it is out.
  7. jcbigler

    What do they do with the points?

    You always see brisket flats sold separately in stores. But where did the point go? What do they do with the points that they trim off the flats? And why don't they sell them separately like the points? They would be great for making burnt ends and not having to waste a whole packer just to...
  8. jcbigler

    Brisket - Wrap or no wrap

    It's all about personal preference. I've wrapped in foil, not wrapped at all and now I use butcher paper. I usually wrap at about the half way point, or a little after. For me, that's about 6 hours on an 11-12 hour smoke for a brisket that started out in the 12-13lb range. The internal temp is...
  9. jcbigler

    Help...Question about adding a House.

    I thought this thread was going to be about adding a smoke house to your regular house.
  10. jcbigler

    Double Live: all night brisket smoke for funeral dinner

    Well, when we got back from the cemetery I was horrified to learn that the old ladies at the church had already shredded my brisket. :devil: and they couldn't figure out how to use my 12" Victorinox slicer. At least they didnt ruin my knife for me. Oh well, it tasted great anyway, but was...
  11. jcbigler

    Double Live: all night brisket smoke for funeral dinner

    Well I wimped out. After 6 1/2 hours on the smoke I decided to pull them and finish them in the oven. Wrapped in butcher paper, oven set to 275 for the next 5 hours. Should be done by the time I get up. Temps were above 170 in the point, and in the 165 range in the flat when I pulled them...
  12. jcbigler

    First Brisket (and I have questions)

    Set it to 225, the ambient outside temp won't have much effect on the smoker temp. And it certainly won't raise the smoker temp to 240 from 225.
  13. jcbigler

    First weekend with my new Lang!

    Nice looking smoker and some great looking barbecue.
  14. jcbigler

    Double Live: all night brisket smoke for funeral dinner

    My grandmother passed away on Saturday, 95 years strong. :77: The funeral is tomorrow. Afterwards there will be a huge meal. I'm not technically supposed to be cooking anything because I'm immediate family. But I think my grandmother would rather have me smoke some brisket than to let everyone...
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