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

post #1 of 23
Thread Starter 
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...



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

BBs on ECB almost ready for foil...

I'm havin fun. Hope you enjoy the Qview..... biggrin.gif
post #2 of 23
I'm drooling already! bet you are havin fun.PDT_Armataz_01_37.gif
post #3 of 23
Looks nice so far. Should be a very filling dinner with that much food. Good Job.
post #4 of 23
All looks really good so far! Glad your buddy could help ya fill up the smoker PDT_Armataz_01_28.gif , the more the better!
post #5 of 23
Thread Starter 
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. :)
post #6 of 23
Thread Starter 
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.
post #7 of 23
nice smoke there SG!!! hope your brisky turns out as well the rest has. great smoke!!!
post #8 of 23
Nice looking grub
post #9 of 23
Oh my that looks real nice. Way to go! Great qview!
post #10 of 23
Nice job Mike. PDT_Armataz_01_37.gif
post #11 of 23
Looks like some good food nice job and I'm sure the working mom appreciates your food prep for her PDT_Armataz_01_37.gif
post #12 of 23
Looks good. It is fun when you can fill up a smoker.
post #13 of 23
Thread Starter 
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. PDT_Armataz_01_28.gif
post #14 of 23
Dog gone it now I'm getting hungry again looking mighty good.
post #15 of 23
Looks like some darn good sammie material. Man I am hungry now.
post #16 of 23
Great job!! Makes me want to do another brisket soon.
post #17 of 23
Thread Starter 
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....wink.gif
post #18 of 23
Nice, very nice.
post #19 of 23
Very cool, man.PDT_Armataz_01_37.gif
post #20 of 23
looking good. just ate me some brisket tonight too. man its good eats aint it?PDT_Armataz_01_37.gif
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