packer for the virtual all niter

[erain]

got this packer out. had plenty of fat on it.


seen this deal on you tube on trimming so gave it a shot.


fat removed.


did a light sear.


made a mustard slather, seen bbq bubba been using worsey sause so added some of that to plain old mustard as well as some brown sugar. slathered and then covered with basic rub. hoping to have a good bark with this method.


mustard on, forgot to take pic with rub... is in smoker now. i put the fat trimmings on the rack abouve the brisky. have a pan below it as well.


more to come.

[wutang]

Nice start man!

[smokin365]

Looks awesome E!

[minnbill]

Lookin good erain.

[travcoman45]

OOOOohh, that be lookin right tastey there buddy!

[erain]

here it is at 130 deg. i had the fat on the top rack and removed it as it really seemed to have self basted itself pretty well so far. want the bark to set up more.

[erain]

it stalled on me but is movin again now!!!

[Richtee]

Wow... Brisket for breakfast! Yum! Good job, E!

[HawgHeaven]

Looks good!!

[travcoman45]

Great lookin brisket buddy!

[Bassman]

Great looking brisket. Thanks for the pics.

[erain]

well here it is, the fatless brisket... well it sure is good. so now i have done them both ways, actually 3 ways, seared, unseared, and trimmed and seared. well still a sear fan for sure, to trim or not to trim that is the question.... which way will i do next, i am not sure. maybe a person needs each side by side to pass final judgement. all i know it is very fine eating. throw all the briskets i have so far done, which aint been all that many but this was the best so far. but i say that every time i make a brisket. you will have to make up your own minds or try it, make sure you report your findings either way. i find it inconclusive.























thks for cking my pics and all feedback welcome!!!

[RowdyRay]

Now, that turned out mighty fine.

[Smokyjeff]

Now that's what I'm talkin about!!!!!!!!

[Slanted88]

Man ya did a fine job!