7lb packer sammie's! (Q-view)

Discussion in 'Beef' started by raptor700, May 24, 2011.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

    Me and my buddy cheez (fellow member) was cruizin the meat section at Wally-World and found the smallest packer I've ever seen! Cheez had to have it, At $2.18 per lb I couldn't disagree.

    I normally trim my briskys,marinate,and sometimes inject. But this one we just threw on the smoker with some RO and pecan.

    Smoked with the fat cap up.

    The fat resricted the smoke from penetrating the meat, As can be seen in the pics.But it does help keep the meat nice and juicy.


    A little Poverty Hill rub, And off to the smoker.


    Smoked low and slow, 215º-225º till ready to foil at 165º( Notice there's no meat probe inserted)


    Finished at 198º and rested for several hrs.

    I did the (soft butter) test, and it was tender at this temp.

    I've learned that a brisket isn't tender @ a certain temp!


    Sliced and ready!


    Got to have some (Bear-view)


    My daughter likes the brisky-melt!


    I go for the PH sauce on mine.


    Here's another pic for my buddy!


    thanks for checkin' out our Sammie's!
  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Wow!!!!!  Still haven't tried a brisket but really have to try one now!!
  3. bmudd14474

    bmudd14474 Guest

    Looks tasty
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks fantastic! Nice smoke!
  5. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Wow! That's hard to choose, the brisky-melt or the PH sauce, hmmm, ...I'll take one of each!

    Good job.

  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking brisket Raptor! The Q-view was about the best I've seen. I'm sure Bear will be pleased!
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great guys  and the bear view is on the spot

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG !!!

    Awesome BearView, Rap!!!!!

    What the heck camera are you using??----Or are you getting a Pro to come in and take those pictures?

    Those pics are so awesome!    Then I zoom in to see the BearView, and they're still perfectly clear !!!!!

    Thanks a lot!

  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great looking sandwiches. The last brisket I did I tried not trimming much off at all and also I didn't separate the point from the flat and it turned out much better than then my briskets before. From now on I won't be trimming a lot and I won't be separating the point/flat until its cooked.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member


    I haven't tried it yet, but I like "SmokinAl's" method of trimming the excess fat off, and putting it above the meat. That way you get the fat dripping & moistening your Brisket or Ham, and you still get the smoke on the meat, instead on the fat you'll cut off later.

  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Awesome looking brisky!! That REALLY makes me hungry!!
  12. That looks awesome. Great pics.
  13. fpnmf

    fpnmf Smoking Guru OTBS Member


  14. raptor700

    raptor700 Master of the Pit OTBS Member

       Thanks Brian

    Thanks my friend

    Thanks AL, I try to take lots of pics, and use the best ones.

    Lots of people are intimidated by the brisket,They can be tricky, But nothing you can't figure out.

    Besides, you have all the help you need with all the great folks here!

    Thanks Gene, Decisions....decisions........may as well have one of each!
  15. raptor700

    raptor700 Master of the Pit OTBS Member

      Thanks buddy

    Thanks my friend, You have to throw in some Bear-view

      Thanks Bear, It's just a cheap Kodak C-183 14megapixel, But it takes descent pics.

      Thanks buddy,I thought i would try it this way and see how it worked out. I liked it very much.

    I allways trim for the smoke ring effect in comps, But if you want the flavor this is the way to go.

      Thanks Terry

      A BIG thank you neighbor, I know you don't get much smoke time so i thought i would share this with ya! LOL
  16. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    When it comes to brisket........ you are the man........[​IMG]

    thanks for the bear veiw...

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