it will do the job just fine - no doubt
it will do the job just fine - no doubt
I have a #22 from Cabela's. It cost about 650 cdn, I'm sure it's much cheaper in usd. It works great on chicken bones.
Thanks guys
With the prices of meat sky rocketing I'm sure a lot of people may be looking into this type of equipment.Have y'all priced hamburger meat lately? Dam.I get a lot of deer meat processed into different things but it still cost.
Funny how the meat prices tracked up with the rising cost of fuel. People had surcharges and delivery price increases due to oil being $$$$ per barrel. Lots of things have not tracked back down with the cost of fuel.
Sort of like. A barrel of oil goes up this morning and pump prices go up at the same time. Prices drop and it takes a week for the 'savings' to trickle down to the pump. Seems like a lot of profit in that week delay.
A little off topic but I agree, meat prices are higher than camel cock. Even the cheaper cuts are high. We have smoked briskets for 40 years. Brisket has always been a not so popular cut, never been real costly. Now every freakin' cooking show on TV is smoking briskets and now you may as well buy a rib eye, or even a filet. Costs right out of the ying yang. EWO
EWO,
The fuel prices taking a week or so to adjust is because the fuel in the tanks at the filling station(s) was purchased at the previous barrel price. So until they re-fuel most times they hold steady.
Meat is extremely high where I live as well. Hell even the cheap cuts of chicken are $1.19 per lb. Hamburger meat here is around $4 per lb, a roast is $6 a lb! Makes one consider raising your own food, but unless you can raise a large number of head it's really even more expensive.
EWO nothing I like better than a brisket smoked over some pecan.If you remember ribs use to be a inexpensive choice of meat as well.I have actually killed a couple more deer this year than I normally do.Got a deal worked out with the guy who processes my deer meat but yea it still cost something.
Same here fellas, meat is high, gas is low, but nothing dropped with it. On top of that I watched the news a few days ago and eggs are going up %30-%40. It's time to buy chickens & feed, rather than eggs.
No doubts there. We were just talking about this at the shop earlier. The guys rip me about my Pops back in the day. We cook everything on wood. I can remember as a 10-12 year old kid being in charge of the fire barrel and shoveling coals. Many a night I was up 3-4 in the morning burning wood. Shovel hot coals for 6-8-10 hours. Do everything.
After the cook out everyone would walk by my Pops and say, "Red, you cook one helluva pig/brisket/shoulder". I was like "what the hell".
It took a number of years to appreciate what I learned. Using his methods I can pretty much hang with the best of 'em going whole hog. My briskets are good and every one compliments them but I can't seem to consistently hit them out of the park.
EWO
Originally Posted by bamaman
Temperature is the trick with a brisket .I like a smoker than can easily maintain a consistent temp without spikes in temps! It all comes down to what your smoker is capable of imo.I don't have anything fancy just a home made smoker but it does pretty good ! And man sometimes you just may get a bad brisket.No such thing as a bad brisket or ribeye right ? Lol it does happen .I have only a couple places I buy select cuts from and one place is 30 miles one way .More expensive but it's worth the drive! I will go ahead and pay extra for a quality cut such as a brisket or steak .
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