Full Packer w/ Q-View!

Discussion in 'Beef' started by joopster, Jun 27, 2014.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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!!!!!
     
  2. Isn't that the truth???
     
  3. joopster

    joopster Smoking Fanatic


    182 after 9.5 hrs? Does that seem right?
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
  5. joopster

    joopster Smoking Fanatic

    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.  
     
  6. joopster

    joopster Smoking Fanatic






    Separated the point and put back on. Flat is in cooler.
     
  7. joopster

    joopster Smoking Fanatic

    Unreal!

    My first one and it was awesome!



     
  8. joopster

    joopster Smoking Fanatic








     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks pretty good to me.
     
  10. joopster

    joopster Smoking Fanatic


    Burnt ends rule!
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice Smoke!! Gonna be hard to top that!
     
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Lookin good Joopster! :drool Mighty pretty Qview...I'd say a very successful 1st brisket... Thumbs Up

    Nicely done!

    Red
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific smoke and thanks for the great Qview!

    Disco
     
  14. joopster

    joopster Smoking Fanatic

    Thanks guys!


    I added a pickle.
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    $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!!!
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Totally awesome looking meat. I am proud to know anyone with enough self restraint to be able to bag and freeze leftovers. Da Man!
     
  18. Wow! Looks great. I need to get a brisket, still haven;t gotten around to one this year yet.
     
  19. joopster

    joopster Smoking Fanatic

    I did buy a tri-tip as well!
     
  20. joopster

    joopster Smoking Fanatic

    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!
     

Share This Page