Great Brisket and Spares : QView

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Meat Mopper
Original poster
Mar 22, 2008
Southaven, MS
So, I had a lot of time off work for the holiday and had the urge to smoke some meat.  I was at Wal-Mart doing some Christmas shopping and thought I would take a gander down the meat isle.  I've never bought anything from there and certainly didn't plan on it, but thought I would at least take a look so see if something was calling my name.

Well, it wasn't this guy!  I had no idea that anyone sold whole hog heads.  What do people do with these things?


I did find these two pieces labeled "brisket" that did strike my curiosity.  I should have snapped a pic of the label, but I think they were about 4-5 lbs a piece.  Are these the points?  or small flats?  I don't have a lot of experience with brisket (only cooked one), so I need some help identifying what I just ate.  Here they are slathered with mustard and rubbed.  I injected them the night before with beef broth, onion powder, garlic powder, tabasco, and Newcastle beer.


I had some spares that I bought earlier in the week from the grocery store that tagged along for the party.  I cut them down, gave a light coat of mustard, and rubbed the night before.  I used a rub recipe from a friend who does comps and has won some notable awards using this rub.  I'll post the recipe at the end.


Here is the loot just before a mop of Wicker's baste/marinade.


I did a 3 - 1.5 -.5 on the ribs at around 240-250 using lump, pecan, and hickory.  I started the beef fat down, flipped after 2 hours, and flipped again after 2 more.  Here is a shot just after the ribs came out of the foil for there last leg of the race.


Here are the ribs cut up.  My Blackberry takes aweful pictures in florescent light. You can't really see the smoke ring on these, but it was there, and these ribs were fantastic.  Not fall apart, but easily pulled of the bone clean.


Here are some pics of the brisket.  You can see the smoke ring on these.  This meat was as tender as butter and tasted unbelieveable.  I was running out of time and had to go to a party, so I pulled these around 150*, foiled, and put into a 225 oven to finish.  The went to about 200*.  I let rest in the oven about 30 minutes before slicing.  This will be done again soon, definitely a new favorite.



Thanks for checking out my Qview!  I also did a turkey this week.  It turned out great, but nothing to brag about around here.

The rub recipe I promised...this makes a decent sized batch:

3 cups brown sugar

1 cup sugar in the raw

2 cups paprika

1/4 cup salt

1/4 cup black pepper

1/4 cup granulated garlic

1/4 cup onion powder

1/4 cup deyh orange peel

1/4 cup cumin
  • Like
Reactions: mballi3011
Thanks, Queen.  I just had to run to the fridge and get another slice of beef.  It is like meat candy!
Thanks for the kudos.  I was hoping that someone could give me a hawg head recipe and/or tell me what part of the brisket I have in those pictures.
Great looking smoke man. You got a great smoke ring on that brisket - congrats  
Excellent looking grub! Ribs look juicy, & great smoke ring on the brisket. The briskets look like flat cut. I'm sure someone here has a recipe for hogs head.

I also have to agree and you have a great smoke underneath your belt now. Great job on the brisket and thoses ribs look like some of the most meaty that I have seen in a longtime.
Thanks for the comments.  I'm really honored that this post is featured on the carosel at the top of the home page.  I really owe this place a lot, I have learned so much about our hobby. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads