7lb packer sammie's! (Q-view)

[raptor700]

Me and my buddy cheez (fellow member) was cruizin the meat section at Wally-World and found the smallest packer I've ever seen! Cheez had to have it, At $2.18 per lb I couldn't disagree.

I normally trim my briskys,marinate,and sometimes inject. But this one we just threw on the smoker with some RO and pecan.

Smoked with the fat cap up.

The fat resricted the smoke from penetrating the meat, As can be seen in the pics.But it does help keep the meat nice and juicy.

A little Poverty Hill rub, And off to the smoker.

Smoked low and slow, 215º-225º till ready to foil at 165º( Notice there's no meat probe inserted)

Finished at 198º and rested for several hrs.

I did the (soft butter) test, and it was tender at this temp.

I've learned that a brisket isn't tender @ a certain temp!

Sliced and ready!

Got to have some (Bear-view)

My daughter likes the brisky-melt!

I go for the PH sauce on mine.

Here's another pic for my buddy!

thanks for checkin' out our Sammie's!

 

[bluebombersfan]

Wow!!!!!  Still haven't tried a brisket but really have to try one now!!

 

[bmudd14474]

Looks tasty

 

[adiochiro3]

Looks fantastic! Nice smoke!

 

[justpassingthru]

Wow! That's hard to choose, the brisky-melt or the PH sauce, hmmm, ...I'll take one of each!

Good job.

Gene

 

[SmokinAl]

Great looking brisket Raptor! The Q-view was about the best I've seen. I'm sure Bear will be pleased!

 

[africanmeat]

It looks great guys  and the bear view is on the spot

 

[Bearcarver]

OMG !!!

Awesome BearView, Rap!!!!!

What the heck camera are you using??----Or are you getting a Pro to come in and take those pictures?

Those pics are so awesome!    Then I zoom in to see the BearView, and they're still perfectly clear !!!!!

Thanks a lot!

Bear

 

[rbranstner]

Great looking sandwiches. The last brisket I did I tried not trimming much off at all and also I didn't separate the point from the flat and it turned out much better than then my briskets before. From now on I won't be trimming a lot and I won't be separating the point/flat until its cooked.

 

[Bearcarver]

Great looking sandwiches. The last brisket I did I tried not trimming much off at all and also I didn't separate the point from the flat and it turned out much better than then my briskets before. From now on I won't be trimming a lot and I won't be separating the point/flat until its cooked.

Ross,

I haven't tried it yet, but I like "SmokinAl's" method of trimming the excess fat off, and putting it above the meat. That way you get the fat dripping & moistening your Brisket or Ham, and you still get the smoke on the meat, instead on the fat you'll cut off later.

Bear

 

[realtorterry]

Awesome looking brisky!! That REALLY makes me hungry!!

 

[alelover]

That looks awesome. Great pics.

 

[fpnmf]

AWESOME!!!!

  Craig

 

[raptor700]

Looks tasty

   Thanks Brian

Looks fantastic! Nice smoke!

Thanks my friend
 

Great looking brisket Raptor! The Q-view was about the best I've seen. I'm sure Bear will be pleased!

Thanks AL, I try to take lots of pics, and use the best ones.
 

Wow!!!!!  Still haven't tried a brisket but really have to try one now!!

Lots of people are intimidated by the brisket,They can be tricky, But nothing you can't figure out.

Besides, you have all the help you need with all the great folks here!

Wow! That's hard to choose, the brisky-melt or the PH sauce, hmmm, ...I'll take one of each!

Good job.

Gene

Thanks Gene, Decisions....decisions........may as well have one of each!
 

 

[raptor700]

That looks awesome. Great pics.

  Thanks buddy
 

It looks great guys  and the bear view is on the spot

Thanks my friend, You have to throw in some Bear-view
 

OMG !!!

Awesome BearView, Rap!!!!!

What the heck camera are you using??----Or are you getting a Pro to come in and take those pictures?

Those pics are so awesome!    Then I zoom in to see the BearView, and they're still perfectly clear !!!!!

Thanks a lot!

Bear

  Thanks Bear, It's just a cheap Kodak C-183 14megapixel, But it takes descent pics.

Great looking sandwiches. The last brisket I did I tried not trimming much off at all and also I didn't separate the point from the flat and it turned out much better than then my briskets before. From now on I won't be trimming a lot and I won't be separating the point/flat until its cooked.

  Thanks buddy,I thought i would try it this way and see how it worked out. I liked it very much.

I allways trim for the smoke ring effect in comps, But if you want the flavor this is the way to go.
 

Awesome looking brisky!! That REALLY makes me hungry!!

  Thanks Terry
 

AWESOME!!!!

  Craig

  A BIG thank you neighbor, I know you don't get much smoke time so i thought i would share this with ya! LOL
 

 

[boykjo]

When it comes to brisket........ you are the man........

thanks for the bear veiw...