Recent content by smoking canada up

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  1. smoking canada up

    brisket

    now for me 16hrs+ for a cook is not going to work so good for my bizz. so can i split the cook, 1st cook 8-10hrs to 160-180 then 2nd cook 6+ hrs to 195 for a 2 day cook.or do i just go at 24/7 so i have meat to sell at 10:30am to 8pm. the hrs me and my dad are looking at working 7-8am to 8-9pm
  2. smoking canada up

    I ordered a packer brisket but all i got was the point

    ty all for the help
  3. smoking canada up

    11lb point

    yea it did me in . it was good 16hrs for the cook ty all for the help lol now i have 10 more coming 15-18lb each
  4. smoking canada up

    11lb point

    its going it in 15mins 4am est good i hope it works
  5. smoking canada up

    I ordered a packer brisket but all i got was the point

    its going in at 4 am est heres to it going good
  6. smoking canada up

    I ordered a packer brisket but all i got was the point

    ok so its most of a briskrt i no they cut some of the flat . so how do i cook it should i cut the pont from the flat or just through it on as 1
  7. smoking canada up

    11lb point

    here are some pics of it
  8. smoking canada up

    11lb point

    What do i do with this over 2ft long point. It goes from 5 inches to 1/2 inch end to end. The bone has been removed and most or all of the flat has been removed, do i just stick a thermometer in the thick end and just pull that end that is done out and then cut the rest into burnt ends. Or do i...
  9. smoking canada up

    I ordered a packer brisket but all i got was the point

    no its that thin its a big ass pont 11 1/2 lb
  10. smoking canada up

    I ordered a packer brisket but all i got was the point

    look at this
  11. smoking canada up

    I ordered a packer brisket but all i got was the point

    its just a point here are 10 pics of it. how will it cook even if it go's from1/2'' to 5''
  12. smoking canada up

    haw do i do pictures

    ty alll i think i got it
  13. smoking canada up

    I ordered a packer brisket but all i got was the point

    here r the pic's
  14. smoking canada up

    haw do i do pictures

  15. smoking canada up

    Whole, split, or quarters?

    i like split its just the best that way and its all 1 peice . i back bone it.
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