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  1. jcbigler

    What size vacuum sealer for brisket?

    Hey all, wondering what size and type of vacuum sealer I need for fully smoke brisket? Starting off with around 15 to 16 lbs, figure at least 3 lbs of fat trimmed off. How big of a vacuum sealer does one need to seal up a fully smoke largish brisket? And what type of bags are best for sealing...
  2. jcbigler

    Shipping barbecue across the country

    I've had a few inquiries from friends and family about shipping my barbecue across the country for them to enjoy. Brisket, pork butt, ribs, etc... I see that there are some barbecue restaurants like Franklin, and Black's in Austin, Arthur Bryant's in Kansas City, and others that are using Gold...
  3. jcbigler

    Pulling an all nighter

    Maybe.... Family wants to eat about noon. (Lol, yeah right). Fired up the smoker about 9:30, got the brisket on right about 11:30pm. I'll probably cheat and finish it in the oven once I wrap it after the stall finishes. 13.7lb prime from Costco. Trimmed 38 ounces off. Salt, pepper, hickory...
  4. jcbigler

    I need a new smoker

    My trusty old Chargriller is about done. I've stretched it's life out to more than 13 years. But now, I need a new smoker. Once upon a time, I had dreams of building a nice reverse flow smoker from an old propane tank we have on the property...and I am still going to do that. But I need...
  5. jcbigler

    It's a two brisket kind of day

    Smoking a couple of briskets for the fundraising concession stand for my daughter's marching band today. Costco primes about 14 3/4 lbs each. Trimmed about 2 1/2 lbs of fat off each one. Using my new Maverick XR50 quad probe thermometer. Got a late start as it took me forever to get my fire...
  6. jcbigler

    Anyone run a barbecue restaurant or trailer/truck?

    Does anyone here run a commercial barbecue restaurant or trailer/truck? I'm really seriously considering opening a barbecue trailer or food truck and would like to ask some questions, particularly about logistics.
  7. jcbigler

    Question on pork safety

    hey guys, quick question on pork safety here. I have a pork belly that has been in the fridge for the past 8 days, "curing" with a kosher salt and brown sugar rub. I was going to smoke this up last week after a couple of days as my bacon burnt ends, but never got around to it. The rub is...
  8. jcbigler

    Bacon Burnt Ends

    Bacon burnt ends (or pork belly burnt ends). I loosely followed Daniel Vaughn's recipe found here: TM BBQ: Bacon Burnt Ends Pork belly cured with Kosher salt, brown sugar and maple syrup for three days. Rubbed with SPOG and put on the smoker with hickory at 250-275 degrees. Smoked for 2...
  9. jcbigler

    Man it's been so long since I've smoked anything

    I can't even remember the last time I fired up the smoker. It's been at least two months, maybe close to three since I have smoked anything. Been working so much lately I just haven't had the time. I've had like one day off a week (and sometimes not even that) and just don't have the energy. :(...
  10. jcbigler

    Alight, I think I'm going to do it - Whole Hog -

    We have a Holy Day celebration coming up in October. I've been given the green light by both the wife and mother-in-law to do a hog roast. So I think I'm going to do it: cook a whole hog. School me on the ins and out of cooking a whole whole hog. I've read the Amazing Ribs page on whole hog...
  11. jcbigler

    Anyone in the Tyler/Flint, TX area have a smoker I can borrow for the weekend?

    Going to spend the weekend in Tyler/Flint area of Texas with some friends. They don't seem to have any friends or family with one that they can borrow. Anyone have a small offset stick burner I can borrow? Just need one big enough for a single brisket and some veggies, like an Oklahoma Joes...
  12. jcbigler

    Smoked vegetable something or another...?

    Going to spend next weekend with some friends. I'm going to smoke a brisket, but a few of them are herbivores. What kind of vegetable dish can I smoke for the herbivores that they will like? Already going to be doing coleslaw and potato salad, so I don't want to smoke potatoes. I've done...
  13. 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...
  14. jcbigler

    Got my brisket on

    It's been awhile since I smoked anything. Been traveling and working a bunch the last couple months. I have a 3 day weekend, so I decided to drop by Costco after work yesterday and grab me a brisket to smoke today. Found a nice looking 12.75 lb prime packer. It was a little thicker in the flat...
  15. 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...
  16. 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.
  17. 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?
  18. jcbigler

    Smoke ring comparison

    I meant to post this a few weeks ago and just now getting to it.  Had a small get together with some friends. I decided to smoke a brisket and not to be out done, my friend decided to try his hand at smoking a brisket also.  The dinner was at his place. He had just acquired an MES 30 and an...
  19. jcbigler

    What is the hardest piece of barbecue to make?

    What do you think is the most difficult piece of meat to smoke? Is there a piece of meat that is so temperamental or difficult that hardly anyone can get it right? Also, please don't say brisket, because it's not really that hard.
  20. jcbigler

    Beef ribs, take 2

    Making my second attempt at beef ribs today. Went to a different butcher and got a 4-bone rack of plate short ribs. These were fresh and not frozen solid like the last ones that I got, so hopefully they will be more moist this time. I didn't notice the big gash across the top when I was at the...
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