i thought it was about time i introduced you to the suck-o-lator. this is a vacuum box i made about two years ago. as most of you know most vacuum boxs are round, they make them this way so the wont implode.
the theory is, that when you suck, it will expand the meat allowing whatever liquid you have to enter the larger pours for better marinating. try sucking on your hand, same principal.
if you have ever seen round ones they are to small to fit anything into. i wanted to be able to lay out a rack of ribs without having to roll em into a ball, or a brisket etc.
the first one i made was all 1/2 plexi, but after a year the top imploded one day, i thought a bomb went off.
i made the one you see know out of stainless and the top is 1/2 plexi with a 1/2 square tube reinforcement down the center, even with the bar the top will suck in about 1/4 to 1/2 inch (looks like a bowl) with 20 inches of vacuum. but so far it's held up.
before i had my pump i used to unplug a vacuum line on my engine and plug my box in, look kinda weird. friends would say,"are we eating that"!!! as if the food would be sucked through the engine and blown out the tail pipe and onto the grill. some people have no imagination.
actually that would be pretty cool. that will be my next project. the engine-o-lator.
the box is 20x10x4
this is the vacuum pump. it will pull about 25 inches of vacuum. 30 is about the max any pump will pull.
this is a brisket wit the fat cap trimmed off. i am experimenting.
i thought i would marinade in beer and inject with the same.
because of the cold weather i didn't have a good seal so it would only pull 15 inches. still allot.
here you can see the crossbar in the box, this is so the sides wont cave in. without it the sides will suck in a good inch.
this is my FlavorDome smoker box. thats right, i'm cooking it on the gasser.
i used some grillmor seasoning along with some my son made.
as an experiment i cut the brisket into fourths and placed on the rib-o-lator.and cooked at 300-325. this is 1 hr in
this is hr 2
this is 3 1/2 hrs in. at this point the internal temp was 190-200 so i pulled them and wrapped each one in foil with a little coke and some of my sons 1st place secret seasoning and then wrapped them all together and let sit for an hr. before i wrapped one i cut into it and tried it, it was very tender but a tad dry. i think i should have pulled them at 2 1/2 hrs. next time.
for some reason i couldn't get a good pic of the plate, but for my first attempt doing it this way, it was tender and tasted great. and it didn't take 14hr's, only 3 1/2. next time it will be less.
GAS RULES!!!...was that too much? maybe i should take that out... ya i'm gonna take it out, that was cruel, aaaggg to late!!! my hermonkuless hand clicked submit.