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  1. scvinegarpepper

    Brisky question(s), particularly for those who wrap (BP, not foil)

    I've done my share of briskets over the years. But I haven't done one in a few years. I'm planning to do one this weekend and will be trying some new techniques out because I always like trying new methods, especially on cuts that I don't do often enough to truly nail down "my" preferred method...
  2. scvinegarpepper

    Using cure #1 in wet brines for chicken?

    I've pretty much always brined anything that flies. I've only ever used cure #1 (Prague Powder, the pink stuff, I'm pretty sure that's #1?) when curing bacon. But I keep seeing people recommend it for quicker overnight brines, i.e., as opposed to long curing brines. What's the deal here? I've...
  3. scvinegarpepper

    When you want a packer, but not burnt ends...

    Anytime I do a brisket, it's always a full packer. And when I do a packer, I'm usually doing burnt ends with the point. But I've started to realize I don't always want burnt ends. Many times I just want the salty, peppery brisket. So for those of you who do packers but not burnt ends, what do...
  4. scvinegarpepper

    Smoked a pastrami, left whole in the fridge, now what?

    I did my first (cheater) pastrami yesterday with a corned beef. I wrapped in BP at 160, and let it go until about 195. Pulled it off to rest in a cooler a few hours, then threw the whole thing in the fridge. Now, should I slice it cold, or steam it back to temp then slice it? Don’t really have...
  5. scvinegarpepper

    Best insulating sand for concrete blocks

    I've got a cinder block barbecue pit that I cook whole hogs on, probably just once a year. But each year I seem to keep making modifications to it to improve cooking on it. The blocks are currently stacked (staggered) but are not mortared/permanent. This year, I want to fill all the empty cells...
  6. scvinegarpepper

    Used Masterbuilt Smoker - missing wood tray/box

    I recently picked up a Masterbuilt propane smoker for dirt cheap. I still love my Weber Kettle, but I haven't had a propane smoker in years and had been wanting one. And this big boy was 50 bucks, so I jumped on it. It's missing whatever wood box or tray typically comes with it. I've been...
  7. scvinegarpepper

    Sous vide reheating frozen partially pulled/shredded pork butt

    I smoked two butts yesterday for vacation we leave for next weekend. The original plan was to pull it, sauce it, vac seal/freeze it, then thaw and reheat next weekend when we get to the house. Due to timing and resting the meat after smoking, I didn't get to completely pull and sauce the meat...
  8. scvinegarpepper

    Low temp smoking on Weber kettle - advice?

    I’ve always smoked on my Weber kettle at 225ish or hotter with a variety of methods (fuse, minion, baskets, etc). But I want to try a whole trout filet. In looking around all the recipes smoke it super low like 180ish. I searched the site and the webs for methods for going that low on a kettle...
  9. scvinegarpepper

    Christmas 2019 Whole Hog Smoke on Cinder Block Pit - QView

    It's been years since I've done a whole hog, probably a decade or more. Because, let's be honest, butts are just easier and you don't have to invite the entire family over to eat it all. But there's something about whole hog barbecue cooked all night over wood that is a thing of beauty that no...
  10. scvinegarpepper

    How much wood for whole hog pit

    It's been a decade at least since I've done a whole hog. But I've got some coming up for Christmas, and I'm doing some planning now. I've searched high and low but can't find an answer for this. I'm trying to figure out if a half cord of wood would be enough or I should get a full cord. I'll be...
  11. scvinegarpepper

    What are people using for cooking grates on cinder block pits?

    Putting up a cinder block pit at the inlaws this Christmas because I just feel like cooking a whole hog as it's been almost a decade since I've done a whole hog. But what are people using for cooking grates and/or stretchers to put around the pig for flipping? I've read everything about...
  12. scvinegarpepper

    Wrapping ribs with butcher paper (NOT foil)

    I've gotten to the point lately that I don't wrap my ribs at all, I just let them ride it out. However, one of the things I miss by not wrapping is the juices from the foil pouch. I always liked to add those juices to my sauce/glaze. Now I've finally gotten a roll of pink butcher paper and I'm...
  13. scvinegarpepper

    Ribs spritz ACV and brown sugar?

    I have some St. Louis cut ribs on now. I wanted to try a spritz on one rack before I foil (*if I foil, may not). I want to do Apple cider vinegar and brown sugar because I don’t have apple juice (and I don’t love the apple juice spritz flavors). Anyone have any ideas on ratios of ACV to brown...
  14. 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...
  15. 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...
  16. 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...
  17. 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...
  18. 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...
  19. 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...
  20. scvinegarpepper

    Fence material for pig flipping

    I'm doing a whole hog in a few months. I've done plenty of whole hogs in the past, but it was in the past, many years ago. Moreover, most of the other ones I did I have plenty of people to help me flip it. Hell, I've done some from start to finish without flipping. However, for this one, I want...
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