Doing a packer tomorrow!

Discussion in 'Beef' started by eppo, Apr 16, 2011.

  1. eppo

    eppo Meat Mopper

    Doing my first packer tomorrow. 11LBs trimmed. flat separated from the point Going to put some rub on it in a few minutes. Lots of Q view of course! Can't wait!

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    Last edited: Apr 15, 2011
  2. porked

    porked Smoking Fanatic

    You must be excited, you separated the flat from the flat! LOL. Good luck with the briskey.
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Why did you seperate the point and flat?

     Only reason i could see to do that would be space issues.
     
  4. eppo

    eppo Meat Mopper

    Yup its easier to separate from the same piece! I did it because of space, and time. One day I'll get a bigger one, but this is my first, so I'll try to get about two years from it before I upgrade.
    point:
    [​IMG]
    Flat:
    [​IMG]

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    Last edited: Apr 15, 2011
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good so far. Good luck!
     
  6. Looks good.

    May your smoke run blue, and your brisky be moist.
     
  7. eppo

    eppo Meat Mopper

    [​IMG]
    Flat after removal from smoker.

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  8. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Thanks alot, now I'm starving.


    That looks really good.
     
  9. tyotrain

    tyotrain Master of the Pit

    Looking real good [​IMG]
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    OK cut it open already!!   [​IMG]
     
  11. eppo

    eppo Meat Mopper

    Here it is, sorry for the delay:
    [​IMG]
    And the burnt ends!
    [​IMG]
    The burnt ends were awesome!

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  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great eppo! I know what you mean about the burnt ends, it's hard to stop eating them.
     

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