I smell smoke...

[POP A SMOKE]

... hickory... With a hint of pea cahn... Let's see if we can put it to good use. 18 pounds if goodness ready to trim.

 

[Rings Я Us]

Nice...
What you pay per pound there?
If you don't mind me asking..

 

[POP A SMOKE]

Trimmed and separated...

 

[POP A SMOKE]

Nice...
What you pay per pound there?
If you don't mind me asking..

$2.88 pound for that 17.5 # packer

 

[Rings Я Us]

Ok.. that's about what I pay now here
Good luck!

 

[POP A SMOKE]

Ready to hit the smoker

 

[yankee2bbq]

Can’t wait see the final verdict

 

[POP A SMOKE]

Let the weekend begin... Now where did I leave that Woodford...

 

[POP A SMOKE]

Can’t wait see the final verdict

Here is a peek at last weekend's bovine experiment.

 

[yankee2bbq]

Points!

 

[POP A SMOKE]

Never let it be said that wrapping destroys bark.

 

[PerazziMx14]

Please remove

 

[POP A SMOKE]

Depends on what I am cooking... I seldom separate if I am just slicing brisket. I have a plan for this point beyond slices and since the point and flat cook different, even when a full packer, I separate.

13 hours in.. point just slid into the 160's and the flat is mid 170's. Time to wrap. I call this stage of the cook...

..."Barkameous Maximus".

 

[SmokinAl]

Looks great so far!
Al

 

[POP A SMOKE]

Couple of slices out of the flat for breakfast. Point was just pulled and placed in the cambro.

 

[POP A SMOKE]

Time for sammiches..