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  1. bigpapi1869

    A coupe quick questions

    Safety first. Always use internal temp to determine doneness. After you've wrapped a piece of meat, just unwrap the foil to take a temp. Don't puncture the wrap, as that kind of defeats the purpose. I usually wrap so that I have a spot I know can be uncovered and re-covered quickly for temping...
  2. bigpapi1869

    Frozen Brisket

    Is it frozen in cryovac? If it is, there shouldn't be any issue with thawing it out and letting it age in your fridge, as long as the package hasn't been compromised, of course.
  3. bigpapi1869

    Smoking a partially frozen bone in pork butt...need pointers

    Well, I'm too late to help, but maybe someone else has the same question. I wouldn't put it on the smoker unless you're sure it's thawed all the way. The big issue would be safety. If it's still frozen, even a little bit, it will spend too much time at temps perfect for bacteria growth. And...
  4. bigpapi1869

    Roll Call

    No, I work for Hy-Vee. So, heavy emphasis on 'cutter', since we don't break down sides of beef anymore.
  5. bigpapi1869

    Roll Call

    I'm about twenty minutes northwest of Waterloo. Smoking for about ten years now. I work as a meat cutter, and have built a growing following of folks who come in and pick my brain about what to smoke and how. I've loved being here so far, always something new to learn and try.
  6. bigpapi1869

    New to Smoking

    Welcome! I just joined up myself, but you'll find a lot of good info and help if you need it. Most of these folks have been smoking a long time.
  7. bigpapi1869

    Turkey breast purchase weight vs. actual weight

    ​And I completely understand that. I work for a large grocery chain, and I can tell you that there are people we hate helping. By the same token, there are numerous people who only buy meat at our counter and know us all by name. Like I said, I know every situation is different, and in my area...
  8. bigpapi1869

    Turkey breast purchase weight vs. actual weight

    I'm sorry, I guess the point I've failed to make is that specifically when dealing with frozen HSW Turkey breast, it can be better to see what your butcher can do for you, because that lost liquid is loss, pure and simple. At the end of the day, prices vary, sometimes drastically, based on where...
  9. bigpapi1869

    Brisket: To dry brine or not?

    ​I agree with Dave here, rubbing your brisket the day before won't hurt it. Just don't go too heavy with the salt. I always season mine the day before and let it sit for 12 to 24 hours before smoking it. Also, typically when making corned beef a wet brine is used, and for more than just overnight.
  10. bigpapi1869

    Turkey breast purchase weight vs. actual weight

    ​Depends on the store. Some places charge cutting fees, others don't. A lot also has to do with the time of year and what's available as well. For instance, in a couple months turkey will be pretty easy to come by. Never be afraid to ask the people at a fresh meat counter what they will and...
  11. bigpapi1869

    Turkey breast purchase weight vs. actual weight

    ​I work as a meat cutter, and we sell those HSW Turkey breasts, and I hate them, for the exact reasons listed. They aren't bad products, but the weight loss can be inconsistent. I always cut my own breasts from a fresh or already thawed and drained whole turkey, that way I'm not paying for an...
  12. bigpapi1869

    Hello from Iowa

    ​I'm in northeast iowa, the waterloo area. But hate to burst your bubble, I'm a Husker, born and raised. Go Big Red!
  13. bigpapi1869

    Hello from Iowa

    Found the forum here while browsing info on bacon. I live in Iowa, and I'll smoke just about anything I can get my hands on. Using a small Brinkmann charcoal smoker while I'm looking for a new electric smoker. Can't wait to see what other folks are smoking!
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