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Old 07-05-2006, 06:39 AM   #1
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12lb Packer

I'm finally getting around to cooking my last packer I had in the freezer. I separated the point and the flat and rubbed generously with Wolfe Rub. The points gonna be chopped and sauced and the flat sliced. I'm using Kingsford, hickory chunks and sand in the pan.
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Old 07-05-2006, 07:32 AM   #2
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Looking like a good start, Larry? Why not a few mesquite chunks for the meat? :biggrin:
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Old 07-05-2006, 07:58 AM   #3
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Quote:
Originally Posted by Greg Rempe
Looking like a good start, Larry? Why not a few mesquite chunks for the meat? :biggrin:
Not a bad idea Greg. I don't have any right now, but may get some for my next beef cook.
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Old 07-05-2006, 08:15 AM   #4
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Looking good. I think you missed a spot with the rub :biggrin:
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Old 07-05-2006, 10:50 AM   #5
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Originally Posted by brian j
looks like you're off to a great start. you off work today? my hung over @ss had to come to work today.
I had already planned on taking off today, no hangover either!

Well here's pic's of the 4.5 hour mark. The flat is foiled and the point is still rendering! Flats at 176 now, so it won't be long!

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Old 07-05-2006, 10:59 AM   #6
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I saw a site where they show you how to separate the point from the flat. Does anyone know about this? Share the website??
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Old 07-05-2006, 11:07 AM   #7
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Originally Posted by Man's Best Friend BBQ
I saw a site where they show you how to separate the point from the flat. Does anyone know about this? Share the website??
Bruce posted that somewhere you might be able to find it if you do a search.
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Old 07-05-2006, 11:12 AM   #8
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I knew I saw it somewhere....I'll see if I can locate it.
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Old 07-05-2006, 11:16 AM   #9
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Found it........http://www.azbbqa.net/articles/brisket-trim.htm
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Old 07-05-2006, 11:42 AM   #10
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Looking good there bro. =P~ =P~ =P~
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Old 07-05-2006, 06:11 PM   #11
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It's done......... not 100% happy with the results............. Tossed the burnt ends into Skippy P's (good stuff).

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Old 07-05-2006, 06:16 PM   #12
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What didn't you like about it bud?

Looks purdy dam good here.
=D> =D> =D>
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Old 07-05-2006, 06:22 PM   #13
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Looks good from where I am sitting. =D> What temp did you pull the point at?

Chris
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Old 07-05-2006, 06:28 PM   #14
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Dinner pic's, little better......

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Old 07-05-2006, 06:34 PM   #15
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Quote:
Originally Posted by chris1237
Looks good from where I am sitting. =D> What temp did you pull the point at?

Chris
Chris I pulled it around 190, it was fine. The flat was what I wasn't 100% happy with. It was good, just not as tender as I'd like it. Did everything the same way I always do. Temps ran a bit high this cook, that was probably the cause.
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Old 07-05-2006, 06:36 PM   #16
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Originally Posted by Larry Wolfe
Dinner pic's, little better......

Oh yeah... PORNO!!!!
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Old 07-05-2006, 06:40 PM   #17
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I forgot to mention, Reverend Marvins is good in beans as well! I took a big can of Bush's original beans, mixed approx. 1/4 cup of each of Rev's hot & Ketchup and about 2 TBS of Wolfe Rub. Simmered for about 30 minutes, turned out pretty good. Had I added some kind of meat, onions, bell peppers, etc., they would have been much better.
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Old 07-05-2006, 08:18 PM   #18
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Looks good Larry!! Try adding some left-over pulled pork in those beaners...works great!! :biggrin:
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Old 07-05-2006, 09:53 PM   #19
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Looks great Wolfster =P~

Skippy P's???
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Old 07-05-2006, 10:43 PM   #20
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Smells good from were I am :biggrin:


You guys up North eat Ranch Style beans or is that just a "were I'm from thing". http://www.foodlocker.com/brands-r-ranc ... beans.html
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