Rolling Bones Barbecue
Region: US
Thursday 17 September 2026 22:45:00 GMT
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Mike Jones :
dude when I saw you in Texas with Meat Church 🤯 good for you bro
2026-09-18 02:53:34
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kirkdouglasthegoof :
I got a 4lb brisket how do I account for time
2026-09-18 02:35:52
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Matthew_Jacks0n :
I held mine last time for 14 hours, and it was great. I wonder though can I hold even 18 hours? I love to finish sooner and just relax before we eat.
2026-09-18 02:06:59
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HOGMAN CRAFT BBQ :
where are you getting those bags at that size?
2026-09-18 00:34:44
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oscar :
Hot damn. Why did I not think about that. my weekend is set
2026-09-18 01:14:44
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Christopher Rutt :
Serious question: can I slice after rest and THEN vac seal and then sous vide? I just don’t have a large enough vac sealer. Thanks for all that you do.
2026-09-18 01:55:51
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ChetHapablap :
What about the bark?
2026-09-18 01:46:55
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Scott Sutton :
Nesco way more better than a food saver?
2026-09-18 00:35:10
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virginia :
We love to improve
2026-09-17 23:33:02
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seriousrepliesonly :
Now i know this might be sacrilege, but have you ever frozen a brisket just like that in the vacuum seal and then reheated in sous vide?
2026-09-17 23:39:16
1
LoveShackBBQ :
Im thinking we can do the same thing with pulled pork. Whatcha all think?
2026-09-18 02:11:14
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