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  1. scvinegarpepper

    Cook times: Packer vs. Flat

    Hey friend, everything turned out well. 6.5# flat, took about 8 hours at 225-250, IIRC. Once I hit the plateau, I wrapped it and moved to an oven to open up smoker space for some wings. Honestly, this was one of my better briskets. Brisky porn:
  2. scvinegarpepper

    Cook times: Packer vs. Flat

    Thanks, Al. I'm not around as often as I once was, but per the usual, you're spot on with great advice. I think I'm gonna roll with this in the morning. I'll get the Weber setup tonight with my charcoal fuse/ring and have everything in place so I can light it first thing in the am. Thanks!
  3. scvinegarpepper

    Cook times: Packer vs. Flat

    Heeeey buddy! That was a fantastic read. But, I can't believe they didn't list the weight for the brisky in case 1. They didn't did they?! I read and re-read the beginning a few times to make sure I wasn't missing it. Also, injecting it still in the cryo packaging is freaking brilliant!! I will...
  4. scvinegarpepper

    Cook times: Packer vs. Flat

    Thanks, friend. Yep, that's about right. I hover between 225 and 250 for the most part. Might just fire this thing up bright and early Wednesday morning and hopefully it'll be good to go for dinner time.
  5. scvinegarpepper

    Cook times: Packer vs. Flat

    Hey friends, it's been a while. I've got a question about cook times for brisky. I've cooked my fair share of brisket. But for the last few years, I've only done whole packers. I picked up a 6.5# flat today that I plan on smoking for the 4th. And I'm trying to determine when to start. When I...
  6. scvinegarpepper

    Advice for a new bread board/barbecue board

    Thanks fellas. Got some mineral oil in the kitchen we use on our cutting boards. I can definitely handle that. So just wipe it down really well, like over saturated and let it sit for a few days? Thanks, this is exactly what I needed. Had trouble finding stuff online because I guess "dough...
  7. scvinegarpepper

    Advice for a new bread board/barbecue board

    I recently got a new bread board, well that's what we always called them growing up. It's tupelo. Currently it's raw, no finish at all. This board will be used for a lot of food stuffs, but most importantly, barbecue, or pulled pork as some of you heathens call it. With that said, what, if...
  8. scvinegarpepper

    Weber Kettle - Best charcoal setup for long smokes

    Yeah man, I dig that. Stumbled across your post earlier today. I definitely want to try that in the future.
  9. scvinegarpepper

    Weber Kettle - Best charcoal setup for long smokes

    Thanks, Al. When you add the lit briquettes to the pile, at what point do you add them? Meaning, do you wait until they're totally ashed over, or still got some flame action on them?  Also, when you dump them on the unlit pile, you just scatter the lit coals throughout on top, or keep them to...
  10. scvinegarpepper

    Weber Kettle - Best charcoal setup for long smokes

    I've been using my Weber kettle for years now. Probably use it more than anything else to smoke. I've tried different methods. But I haven't settled on one tried and true method for long smokes. I've tried just using the baskets. I've used baskets with unlit coals and dumping lit coals on top...
  11. scvinegarpepper

    Advice for pricing a pork butt "job"

    Awesome, thanks, y'all. I'll probably get all my stuff and then decide if I want to do x3 or x2, depending on the overall cost. Probably only doing 2, maybe 3 butts so it wouldn't be expensive even if I did x3. Thanks.
  12. scvinegarpepper

    Advice for pricing a pork butt "job"

    Often times friends of mine will ask me to cook barbecue for a small party of whatever. In the past I've just charged for cost of meat and sauce or whatever. I'm cooking some next month for some family friends and they are adamant that they want to pay me for my labor as well. I have no idea how...
  13. scvinegarpepper

    Smoking brisky the day before - check my process

    Thanks for the heads up. I'll probably take it out of the foil at the end of the reheat to firm up some of the bark as well. Hopefully it'll turn out fine. I think it'll be fine since I'm not slicing it until after the reheat.
  14. scvinegarpepper

    Smoking brisky the day before - check my process

    I'm aware of the method where some take it to 165 then wrap it and quick cool it and reheat in the foil the next day. But I want to do something a little different and wanted to make sure I'm not missing anything here. Doing a whole packer on Friday for dinner Saturday evening. My plan is to...
  15. scvinegarpepper

    Advice for traveling with whole hog

    Excellent advice thanks yall. Should I just use duct tape to join the seams/boards?
  16. scvinegarpepper

    Advice for traveling with whole hog

    I haven't done a whole hog in a long time. Been doing mostly butts. But, alas, my brother is getting married in December and wants a whole hog for the rehearsal dinner. I'll be cooking it at my house but don't want to pull my whole rig up there. The wedding is about an hour and 15 minute drive...
  17. scvinegarpepper

    First pork butt smoke.

    Well done brother. One piece of advice I learned over the years is it really can't be done too early. What I mean is, if you've got it wrapped up tight, throw it in a cooler with some towels/blankets and leave it. I've put a butt like that in a cooler before and left it alone for 4, sometimes 5...
  18. scvinegarpepper

    Smoking hog

    I've done plenty of whole hogs, but it's been a while. What's your end goal? Are you rubbing or injecting? Just letting the sauce speak for it? I'm down in SC, and I don't inject or rub my whole hogs with anything except salt. Sometimes I'll stab the hams and loins and rub some salt down in...
  19. scvinegarpepper

    Fence material for pig flipping

    Found it! You the man. Thanks, old sailor.
  20. scvinegarpepper

    Fence material for pig flipping

    Thanks for the heads up. I'll be on the lookout for that if I can't un-galvanize the fence! Thanks again Dave!
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