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A Packer and Dino Bones.....

post #1 of 14
Thread Starter 
I ran into some Dino Bones at Food City that actually had meat on them. I also ran into a really nice, small packer so I decided to have the Dinoz for an appetizer and then eat the brisket for the meal.

Very simple... Reds rub on the packer and EVO and CBP on the Dinoz. Check out the shrinkage on the Dinoz..... thats why they better have some meat on them before you start out... they shrink into nothin if there aint no meat on them bones.

I have never made the burnt tips so I seperated the point from the flat and made up a mess of them. They were cow candy man... no pics... they were gone before I could snap a shot. The flat made some really nice sandwiches. Man I love these things.

The Dinoz were like eatin Ribeye on a stick. Really a tasty way to go. The pic was taken at the wrong angle. They really did have way more meat on them than it looks like.

Everything really turned out tasty and I'll be doin the burnt ends again. I think next time I may cut up the whole packer and do nothin but the burnt ends. Can't believe I've been missin those things all this time.

Thanks for checkin out my QVIEW!
post #2 of 14
Great looking dinos! PDT_Armataz_01_37.gif My way there called rat bones. PDT_Armataz_01_03.gif
post #3 of 14
All Looks Great Dave...PDT_Armataz_01_37.gif
post #4 of 14
Great looking ribs thanks for sharing buddy. Yes you need some meat on them to be any good.
post #5 of 14
Looks great Dave, wish i could give you more points but had to give them to you earlier.
Sure wish i could find beef ribs like that around here, the ones we get are mostly bone.

Made a batch of burnt ends again the other day and you sure said it, so tasty!
I did a full packer a while back into all burnt ends, was worried about the flat being too lean and them not coming out as good as the point section but they turned out mighty fine, added a little extra fat when giving them the final smoke just to make sure I didn't have any dryer bits and it worked out great. Had so many burnt ends I ended up doing a burnt ends chili and that is some good stuff too.

Now can anybody answer me this...why is it you can find full packers and just flats and with corned beef you can get points or flats but yet you can't go out and buy just a brisket point all by itself?
post #6 of 14
Marketing and making more profit.
post #7 of 14
thats a really really really great lookin smoke there dave!!! can only imagine the burnt ends... i aint made em yet either so looks like next brisky or i prolly last one to try them out!!! thks for sharingpoints.gif
post #8 of 14
Great looking smoke! You're right, the meaty ones are almost impossible to find. Nice smoke ring on the brisky too.points.gif
post #9 of 14
Thread Starter 
I did this one a little different. After watchin that pitmaster show and seeing them use higher temps on the brisket... I let my smoker run between 250 and 300 most of the time. It was done in about 8 hours and had great smoke flavor. I learned a lesson on this smoke I didn't mention. When I foiled I didn't put the packer in a pan. When I went to move the thing across the rack, it tore a hole in the foil and I lost all my juices. It was plenty moist when it finished but I won't be doin that again. It was like having a leak in my gas tank and watchin that pour out all over the ground kinda made me feel a little sick.
post #10 of 14
Great Qview!

I love your idea of an "appetizer" -- rib-eye on a stick -- that's great!!

Tasty looking food there sir!

post #11 of 14
You done good. Love the Dinos. It is very hard to find some with any amount of meat on them. Great find.
post #12 of 14
Great post points.gif
post #13 of 14

Thanks fort the Qview just beofre lunch! I just drooled all over my monitor! points.gif
post #14 of 14
Now that is one heck of a smoke there Dave. I really like those dino bones and if I could only fine some of those big thick rib eyes on a stick for sure.
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