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  1. point cubed rubbed sauced.JPG

    point cubed rubbed sauced.JPG

  2. point cubed rubbed.JPG

    point cubed rubbed.JPG

  3. point done.JPG

    point done.JPG

  4. flat done.JPG

    flat done.JPG

  5. point rubbed.JPG

    point rubbed.JPG

  6. flat rubbed.JPG

    flat rubbed.JPG

  7. point rubbed.JPG

    point rubbed.JPG

  8. flat rubbed.JPG

    flat rubbed.JPG

  9. scvinegarpepper

    Is this brisky really almost done? SMOKING NOW

    Ok I'm doing my first packer. Separated the flat and the point pre-smoke. Injected and rubbed. Put in a 220* smoker with hickory. Started smoking at 7:30pm EST. The flat hit 165 at 1:30am (6 hrs). So I foiled the point and flat and threw back on the smoker. Smoker temp is holding around 207. It...
  10. scvinegarpepper

    Doing my first packer, need some advice

    Awesome advice on the toothpick. And I would not have even thought to leave it in. But, this isn't my first brisket, per se, I've done just flats a couple times. This is just my first whole packer. I think I'm going to inject, I just want to try it out for a change.
  11. scvinegarpepper

    Doing my first packer, need some advice

    You're the man! Thanks so much. I over-think everything. I guess I'm kind of OCD. Hopefully it will serve me well taking the bar exam in February. Just like to have all my bases covered. But I think I'm good to go now. I need to quit delving so deep into my new projects and just do 'em, and...
  12. scvinegarpepper

    Doing my first packer, need some advice

    Awesome info! Thanks so much. Just a few more questions... Does it matter which way I cut the point? Meaning, I know I need to slice against (or perpendicular to) the grain on the flat. Does this matter at all for the point? I know that's probably a silly question, but I have zero experience...
  13. scvinegarpepper

    Doing my first packer, need some advice

    OK, so I'm going to be trying my first packer this weekend. I've only done a flat until now. But I really want to try my hand at burnt ends. Also, I'm thinking about separating the flat and the point prior to smoking due to space concerns in the smoker. Here are a few questions I need to hammer...
  14. scvinegarpepper

    Should I sauce or not before freezing?

    Yeah, that would be nice, but I just don't think that would be feasible either. I let them sit in foil and a cooler for a while to finish breaking down, but one time I let them cool too much after doing that and they sucked pulling them. The grease had gotten all coagulated and congealed. So I'd...
  15. scvinegarpepper

    Should I sauce or not before freezing?

    I want to have some barbecue for the SoCar - UF tailgate on Nov 12. However, I'm going to be doing a nice long smoke this weekend (doing my first packer), and figured why not go ahead and do the butts for the football cue? I've frozen leftover cue many times, but I figured maybe I should do this...
  16. scvinegarpepper

    Need a good sauce for burnt ends

    I'm still learning how to do brisket. But I haven't done a full packer yet and tried burnt ends. But I'm dying to. I was hoping someone could give me some good ideas for a sauce. I know a lot of people just dust heavily with rub. But I kind of want to try some with just rub and some with rub and...
  17. scvinegarpepper

    Doing some baby backs, not using 2-2-1?

    I've done ribs before and have always used the 2-2-1 method. But today I've got some extra time and was thinking about trying them without the foil. My question is, will they get as tender as they do in the foil as long as I cook them long enough? Or do I have to foil them if I want them that...
  18. scvinegarpepper

    Help modifying this rub...

    GREAT info. Thanks so much, Eric. See, I have a big problem with spices. I'm still fairly young (27) but have been cooking for years. However, I'm still not great with spices. I know that salt is salty and pepper brings heat, and other elementary logic. But I don't know spices well enough to...
  19. scvinegarpepper

    Help modifying this rub...

    I've used a copycat recipe for Myron Mixon's rub for a while now. Here it is: 1/4 cup brown sugar 1/4 cup sweet paprika 1/4 cup kosher salt 3 tablespoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried basil I really enjoy it but want...
  20. scvinegarpepper

    Smoked Buttermilk Leg Quarters (w/ Q-View)

    Chicken looks great. I'm thinking of doing this this weekend. About how long did they take smoking at 225? Just want to plan accordingly. Thanks!
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