Full Packer w/ Q-View!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
If it's done early enough it's for dinner tonight - but i got it on late because I slept in a little so unless we want to eat at like 2 in the morning it will be for tomorrow!

Back in my College days I'd've been ready at 2am for some brisket!!! Now a days, I'm lucky if I make it to 9pm!!!!!
 
What temp ya running the smoker? How thick is it? What's the ambient temp outside? Is it windy?

Sorry but all of that effects the cook , and every piece of meat is different! That's why I've had brisket done at temps from 185-195. Some have more fat some are more lean. I've had some take 10 hours others take 20. With brisket safe doneness temp is way low, think steak. Tenderness temp is a whole different story.
 
It's hot out today - not real windy and it rained for a bit.  It's a good size packer.  It's 185 now - I think I am going to seperate the point at 195 and then wrap the flat.  I am going to attempt burnt ends with the point.  
 
Lookin good Joopster! :drool Mighty pretty Qview...I'd say a very successful 1st brisket... Thumbs Up

Nicely done!

Red
 
 
A silver mini!

Weeps, 50.00 for a 12 lb. packer.........

Guess I am going to start rebuilding fences and cleaning out the hog pens and getting the coop back in order. Sure 'nuff then they'll jack the price of feed, and I ain't pullin corn no more!
I'm glad I wasn't the first to say it.  $50? I haven't bought a packer in a month or so. I heard that meat was going up.  Hot dogs may be on the menu for the 4th!  

But Joop, That packer sure looks good!

b
 
I'm glad I wasn't the first to say it.  $50? I haven't bought a packer in a month or so. I heard that meat was going up.  Hot dogs may be on the menu for the 4th!  
But Joop, That packer sure looks good!
b

$50 bucks sounds like a steal. Haven't seen a full packer in my neck of the woods for under $60 in at least 3 years! I can buy 8 tri tips for that!!!
 
 
Totally awesome looking meat. I am proud to know anyone with enough self restraint to be able to bag and freeze leftovers. Da Man!
Yes, it is difficult but I had a bunch of burnt ends.  Still ate those for dinner with more to eat tomorrow.  They are so good just sitting in the crockpot on warm.  The fat is even DELICIOUS!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky