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  1. Full Packer #1 006.jpg

    Full Packer #1 006.jpg

    • austinsmoke
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    • Album: Labor Day full packer
  2. austinsmoke

    Labor Day full packer

    OK, point done at 165 before Cubing for Burnt Ends And after cubing ready for rub and sauce So, more Q-View of Brats, and burnt points still to come...
  3. Full Packer #1 005.jpg

    Full Packer #1 005.jpg

    • austinsmoke
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    • Album: Labor Day full packer
  4. Full Packer #1 004.jpg

    Full Packer #1 004.jpg

    • austinsmoke
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    • Album: Labor Day full packer
  5. Labor Day full packer

    Labor Day full packer

  6. austinsmoke

    Cooking Butt and Briskett ahead of time...?? Thoughts?

    Ok, Awesome...I did separate before cooking and trimmed off 1.5 lbs of fat...not exactly lean, but better. I pulled it off after your last post, letting it rest briefly before cubing... do you probe the cubes after an hour or so to test IT?
  7. austinsmoke

    Cooking Butt and Briskett ahead of time...?? Thoughts?

    No, I foiled it at 165 and it is just getting back to 160 now....do I pull away or trim the fat before I cube it?? Tom 919 332 1957
  8. austinsmoke

    Cooking Butt and Briskett ahead of time...?? Thoughts?

    Thanks Man....I think I am going to treat my company to some burnt ends I have never done. Do I let the point finish to 180, then let rest before cutting it into cubes and throwing it back on?? Or pull it at 180, cube it and put right back on??
  9. austinsmoke

    Cooking Butt and Briskett ahead of time...?? Thoughts?

    Jimmy - Cooking my first full packer today...separated the point from flat before cooking. Using a CG Pro, SFB put the point towards the SFB, temps at 240 and the point went to 160IT in two hrs...should I foil it anyway, even if it seems to have cooked too fast? Flat is just getting there after...
  10. austinsmoke

    Saturday Brisket (Q-View)

    Really great smoke ring dude! Hope mine comes out as good today! I'm making some ranchero beans, but I never thought about putting some smoke to them...gotta try that! How long was your total smoke? Tom
  11. austinsmoke

    Brisket Flat Cut & Tri Tip in ECB for Labor Day Q-View

    Looks Good...I have got a whole packer going...
  12. austinsmoke

    Labor Day full packer

    1st Full packer. Split the Flat and point, a little mustard and medium spice rub overnight...total 11.5 lbs, but I trimmed off at least 1.5 lbs of fat,etc...went on at 9am, with mesquite and oak... A good charcoal basket full, cowboy,lump Pouring some smoke to her.... Beauties!!  More Q...
  13. Full Packer #1 003.jpg

    Full Packer #1 003.jpg

    • austinsmoke
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  14. Full Packer #1 002.jpg

    Full Packer #1 002.jpg

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  15. Full Packer #1 001.jpg

    Full Packer #1 001.jpg

    • austinsmoke
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  17. austinsmoke

    I am baaaack....second Butt

    I have been having trouble posting Q-View over the last several weeks, but rest assured I have been SMOKIN! Here is only the second Butt I have made, practicing for my Daughters rehersal dinner that I am cookin for: It was my best, according to the folks at home.....
  18. pork butt 2 001.jpg

    pork butt 2 001.jpg

    • austinsmoke
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  19. pork butt 2 001.jpg

    pork butt 2 001.jpg

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  20. pork butt 2 002.jpg

    pork butt 2 002.jpg

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