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Go Packer! w/ Q-view!

post #1 of 11
Thread Starter 
There is nothing like the crowing of roosters, the baying of the dogs and the sweet smell of smoke to wake you up in the morning!

The packer! (@ the crack of 0600 hrs)

Rubbed with brown sugar paprika, onion powder, garlic powder; dusted with memphis style bbq seasoning while on the grate. I'm gonna throw the house at it, hickry, JD and cherry... tea and bourbon spritz to follow!

Go packer!
post #2 of 11
Good luck Bishop. Looking good.
post #3 of 11
Hey you CANNOT spritz with bourbon! It won't work. It WILL rebel! LOL!

Nice looking start there, Bishop.
post #4 of 11
Nice job looks great. Have fun! I get to go to bed soon....Mine is in the cooler hot off the smoker.
post #5 of 11
Thread Starter 
All nighter eh? I was going to do that but decided sleep was in order lol!
post #6 of 11
Thread Starter 
Internal temp @ 165 - time to wrap this hunk of cow...
Gotta head to the gym and work me up an appetite, and a good thirst!

Man I gotsa say - brisket is my favorite Q! PDT_Armataz_01_36.gif
post #7 of 11
Thread Starter 
After about 12 hours of 5 hours of foil and a few hour rest time:

Meat so tender you can cut with a fork, doused with the recovered defatted juuices and Kraft Honey BBQ sauce, man... is it ok to have supper for breakfast?

I got me about 6 lbs of meat to go! PDT_Armataz_01_06.gif
post #8 of 11
Ya got a beaut there Bishop... <bow!>
post #9 of 11
Very nice. PDT_Armataz_01_37.gif
post #10 of 11
Nice job!PDT_Armataz_01_37.gif
post #11 of 11
Thread Starter 
Got a couple slabs waiting for me @ lunch. I removed and saved most of the tip; I can just reheat and shred for some sandwiches? Any suggestions how to reheat and what to do with it? There is about 3 lbs of meat there...
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