12 lb Packer, Chuck roast, Baby backs w/Qview

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smoking gun

Smoking Fanatic
Original poster
OTBS Member
Jul 12, 2008
677
76
Crestwood Kentucky
Well I got another brisket, first time I've done a packer, trimmed it up, seperated the flat and point, coated with rub putty and Jeffs rub and onto the pit at 240 - 250 with hickory and cherry. My neighbor brought down a couple racks of BBs and a chuck roast. I coated the BBs with jeffs rub and the Chuck with Spicy bourbon rub. The BBs are on the ECB and the chuck is on the SNP with the brisket. Everything going good so far...

Brisket rubbed n ready...



Chuck...



BBs...



Point , Chuck, Flat on SNP at 145 +/-



BBs on ECB almost ready for foil...



I'm havin fun. Hope you enjoy the Qview.....
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Looks nice so far. Should be a very filling dinner with that much food. Good Job.
 
Actually my buddy is the single mom down the street with 4 kids. She is working 10 to 6 today so i was happy to help her out with dinner. Since I'm smoking anyway might as well fill the dang thing up. :)
 
Ribs and roast are done. Naked ribs and roast done to 205 is fork tender.

Ribs lookin good.....



Roast after resting. Juices removed from foil and into container.....



The brisket is still going and the point is at 190 and foiled. The flat is at 147 and has been stalled there for about 2 hours. I may foil it and see if it starts moving again. I'll give it a half hour or so then we'll see.
 
Nice job Mike.
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Looks like some good food nice job and I'm sure the working mom appreciates your food prep for her
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Looks good. It is fun when you can fill up a smoker.
 
Thanks guys. They said it was really good. I finally got the point done and cut off a big hunk and pulled it. Everyone was starving though so all I have is a pic of whats left. Had 4 cheese mashed taters and green beans on the side.

Point leftovers.....That plate was full not long ago..... :)



The flat finally got to 200 and is resting in the cooler wrapped in some towels.

Flat at 180....



Pic is kinda dark because I didn't realise my batteries were about to die on me, but its the only one i have b4 i foiled it and into the cooler. I'll put it in the fridge and slice it for dinner tomorrow nite. The rest of the point will make a nice sammy for lunch.
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OK got the flat out warmed up and sliced for dinner. Also pulled the rest of the point....

Flat after resting...



Slicing in progress....



Plated slices...



Tonight's dinner with garlic n' cheddar potatoes and sweet corn.....



Turned out nice n juicy very tender too. The rest of the point pulled for sammies.....



The wife couldn't stay out of the sliced meat. Trying to sneak slices while my back was turned. lol By taking it to 200 it was almost too tender to slice....but I have a VERY sharp knife. ;) Best brisket yet....
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Very cool, man.
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