shepp Posted July 20, 2014 Report Share Posted July 20, 2014 You guys down there in Texas have some different names for pieces of meat. <dontknow> Been watching that BBQ pit masters, they section a hunk of meat like a butt or brisket into name, kinda know what he's talking about but not exactly lol Quote Link to comment Share on other sites More sharing options...
washguy Posted July 20, 2014 Report Share Posted July 20, 2014 (edited) A packer is a whole brisket consisting of a pointy fatty end and then a long flat....the flat is the tight grain sliced bbq beef....the point is the muscle at the other end thats got good fat and tender meat...its what you make burnt ends out of,,,,little cubes of tender burnt pieces of bbq candy here it is just prior to puttin on smoker at 250 for an hour then kicked it back to 215 for the rest of the cook :) Wash injecting with beef bouilon and westershire on the smoker ready to go using pecan and hickory in smoke daddy Edited July 20, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
washguy Posted July 20, 2014 Report Share Posted July 20, 2014 4 hours in... meats at 155 time to crank up to 275 on the smoker :) Wash nice bark forming....Black Ops....lol take it off at 200/205......let it rest for an hour Quote Link to comment Share on other sites More sharing options...
edgecrusher Posted July 20, 2014 Report Share Posted July 20, 2014 You sure have pretty hands.... Quote Link to comment Share on other sites More sharing options...
washguy Posted July 20, 2014 Report Share Posted July 20, 2014 You sure have pretty hands.... <lmao> you should see em after a manicure :) Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted July 21, 2014 Report Share Posted July 21, 2014 So after a 7 hour cook...cash me in...im done foiled the last 2 hours at 275 til the brisket was 197...then put it in the beer cooler for an hour with towels...dinner served man you guys need to get the Black Ops rub...best ive ever used, and then get ya some of Rod Grey's pellet envy Kc bbq sauce...damn best sauce ive ever tasted...sweet and spicey burnt ends Quote Link to comment Share on other sites More sharing options...
unforgiven Posted July 21, 2014 Report Share Posted July 21, 2014 Mida and I are both drooling brother,going to try that with the foil setup on the next brisket.You are the man brother Jeff. <thumbsup> Quote Link to comment Share on other sites More sharing options...
shepp Posted July 21, 2014 Report Share Posted July 21, 2014 You sure have pretty hands.... I was going to say the same thing !! Wash I was looking at that sight those venison recipes and rubs sound good !!! Bet they would work on that exotic you got too . I need to do a brisket ASAP !! Quote Link to comment Share on other sites More sharing options...
washguy Posted July 21, 2014 Report Share Posted July 21, 2014 (edited) all day azz whippen for 15 mins of eating.... <lmao> Wash crap...I smelled like a hickory tree that was making out with a pecan tree....excuse me while I go get my manicure :) Wash Edited July 21, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
washguy Posted July 21, 2014 Report Share Posted July 21, 2014 Brothers this might clear up what I was doing http://www.pelletenvy.com/burnt-ends/ and this sauce is the best ive ever had http://www.eatbarbecue.com/order/the-next-big-thing/ from pellet envy the new rubs came from oakridge.... bad azz http://www.oakridgebbq.com/about-us/oakridge-bbq-competition-rubs-spices/ The Dominator rib rub ,and Black Ops for the brisket yesterday (frickin awesome) Yep shepp got the brine and venison rubs too for the fallow deer :) Wash Quote Link to comment Share on other sites More sharing options...
sketch Posted July 22, 2014 Report Share Posted July 22, 2014 Got me a 2lb brisket for this weekend any thing you can offer for prep or marinade? I'm planning on injecting beef bouillon and whore sauce ( Rene sauce :)) but I'm still cooking with lp. Wood chips? In a pan. Quote Link to comment Share on other sites More sharing options...
washguy Posted July 22, 2014 Report Share Posted July 22, 2014 (edited) Got me a 2lb brisket for this weekend any thing you can offer for prep or marinade? I'm planning on injecting beef bouillon and whore sauce ( Rene sauce :)) but I'm still cooking with lp. Wood chips? In a pan. Sketch a 2 lb brisket will cook pretty fast less than 4 hours if you are cookin at 225/250....put the rub on nite before inject some beef broth and a touch of westershire okay,so you gotta have smoke....make a vessel...maybe foil/ or use stainless steel screen.....pellets for a pellet smoker would burn the slowest and would be easy to fire up.....placement...i dunno cause i dunno what you got....hold on lemme go look at something :) Wash read it all http://kalamazoogourmet.com/lifestyle/resources/grilling-techniques/smoking-techniques/ you tube http://youtu.be/pq3kRR6x3FA Edited July 22, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
washguy Posted July 24, 2014 Report Share Posted July 24, 2014 (edited) Brothers...... I think I like this BBQ sauce <lmao> Wash Edited July 24, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
shepp Posted July 24, 2014 Report Share Posted July 24, 2014 Brothers...... I think I like this BBQ sauce <lmao> Wash HI WASH, my names Neal and I too am a BBQ-aholic Quote Link to comment Share on other sites More sharing options...
unforgiven Posted July 24, 2014 Report Share Posted July 24, 2014 Hi Neal..... ^-^ Quote Link to comment Share on other sites More sharing options...
Matt.Cross Posted July 24, 2014 Report Share Posted July 24, 2014 Hi Neal..... ^-^ LOL... *all together * "Hi Neal!" Quote Link to comment Share on other sites More sharing options...
washguy Posted July 24, 2014 Report Share Posted July 24, 2014 all together "Hi Rene" :) Wash Quote Link to comment Share on other sites More sharing options...
sketch Posted July 25, 2014 Report Share Posted July 25, 2014 Haha hi guys !! I found me some chunks! Quote Link to comment Share on other sites More sharing options...
unforgiven Posted July 25, 2014 Report Share Posted July 25, 2014 LMFAO......Hi guys.....I am addicted to meatsa,meatsa.Wife busted a gut on that one. <laughs> Quote Link to comment Share on other sites More sharing options...
washguy Posted July 25, 2014 Report Share Posted July 25, 2014 Haha hi guys !! I found me some chunks!image.jpg Hey Sketch...so did ya read up on a plan for your smoke pot? mesquite chunks could be good or bad for you....its real strong ,but since you are doing a smoke pot thingy it may be whats needed ,but I would get Hickory or or Pecan if you can find it...just goes better with brisket mesquite is an acquired taste...kinda like scotch....lol :) Wash Quote Link to comment Share on other sites More sharing options...
Rsquared Posted July 25, 2014 Report Share Posted July 25, 2014 mesquite is an acquired taste...kinda like scotch....lol :) Wash And he would know. <lmao> Quote Link to comment Share on other sites More sharing options...
sketch Posted July 25, 2014 Report Share Posted July 25, 2014 (edited) My choices were hickory/ alder/ cheery / Apple ? This one mentioned beef right on the lable!! Edited July 25, 2014 by sketch Quote Link to comment Share on other sites More sharing options...
washguy Posted July 25, 2014 Report Share Posted July 25, 2014 (edited) Hahahaha but Hickory label said brisket guaranteed to make it taste great and the cherry label guarantees a nice mahogany color with nice flavor and the mesquite label said only for Texans that want that bitter eye watering stench LOL ive got mesquite that ive had for 3 years and yet to use it ....of course im aTexas wooosie :) Wash Edited July 25, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
shepp Posted July 25, 2014 Report Share Posted July 25, 2014 (edited) My choices were hickory/ alder/ cheery / Apple ? This one mentioned beef right on the lable!! You can get a good look at a T-bone steak by sticking your head up a butchers ass but I'd rather take the bulls word for it Edited July 26, 2014 by shepp Quote Link to comment Share on other sites More sharing options...
sketch Posted July 26, 2014 Report Share Posted July 26, 2014 Haha I love that movie!! Thanks wash I got me some hickory chunks. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.