Go Packer! w/ Q-view!

[bishop916]

There is nothing like the crowing of roosters, the baying of the dogs and the sweet smell of smoke to wake you up in the morning!

The packer! (@ the crack of 0600 hrs)


Rubbed with brown sugar paprika, onion powder, garlic powder; dusted with memphis style bbq seasoning while on the grate. I'm gonna throw the house at it, hickry, JD and cherry... tea and bourbon spritz to follow!

Go packer!

 

[waysideranch]

Good luck Bishop. Looking good.

 

[richtee]

Hey you CANNOT spritz with bourbon! It won't work. It WILL rebel! LOL!

Nice looking start there, Bishop.

 

[ohm]

Nice job looks great. Have fun! I get to go to bed soon....Mine is in the cooler hot off the smoker.

 

[bishop916]

All nighter eh? I was going to do that but decided sleep was in order lol!

 

[bishop916]

Internal temp @ 165 - time to wrap this hunk of cow...
Gotta head to the gym and work me up an appetite, and a good thirst!



Man I gotsa say - brisket is my favorite Q!

 

[bishop916]

After about 12 hours of 5 hours of foil and a few hour rest time:



Meat so tender you can cut with a fork, doused with the recovered defatted juuices and Kraft Honey BBQ sauce, man... is it ok to have supper for breakfast?

I got me about 6 lbs of meat to go!

 

[richtee]

Ya got a beaut there Bishop... <bow!>

 

[fatback joe]

Very nice.

 

[ronp]

Nice job!

 

[bishop916]

Got a couple slabs waiting for me @ lunch. I removed and saved most of the tip; I can just reheat and shred for some sandwiches? Any suggestions how to reheat and what to do with it? There is about 3 lbs of meat there...