It's a wittle wittle baby!

[cazzy]

I picked up a tiny 8# packer from Costco on Friday. After trimming, it was ever smaller, but I was mostly disappointed about how small the point was. I seasoned with Texas BBQ Grand Champion and put it on at around 2:30am yesterday. I let it coast at 225 grid as I wasn't in a rush, and since it was so tiny. Oak for smoke...which came through, but didn't result in a smoke ring. I do notice that I only get smoke rings on the egg if I season briskets with S&P.

Before I pulled it off.
http://i1330.photobucket.com/albums/w576/foodbycazzy/DSC_5912_zpsceccfcc2.jpg (http://s1330.photobucket.com/user/foodbycazzy/media/DSC_5912_zpsceccfcc2.jpg.html)

Probably the best tasting (not looking) brisket i've made to date. I definitely need a better knife (or a Ken Onion) or something. I had trouble cutting through the bark, even though it wasn't very hard, but resulted in thicker slices than I wanted. I also missed a couple spots on my trimming as I left a lil too much fat in one spot that didn't render properly. Oh well, it still tasted awesome!
http://i1330.photobucket.com/albums/w576/foodbycazzy/DSC_5915_zps3f594527.jpg (http://s1330.photobucket.com/user/foodbycazzy/media/DSC_5915_zps3f594527.jpg.html)

http://i1330.photobucket.com/albums/w576/foodbycazzy/DSC_5918_zpsab81d7a2.jpg (http://s1330.photobucket.com/user/foodbycazzy/media/DSC_5918_zpsab81d7a2.jpg.html)

After I split the point
http://i1330.photobucket.com/albums/w576/foodbycazzy/DSC_5919_zps027f7618.jpg (http://s1330.photobucket.com/user/foodbycazzy/media/DSC_5919_zps027f7618.jpg.html)

Nom nom :mrgreen:
http://i1330.photobucket.com/albums/w576/foodbycazzy/DSC_5920_zpsea528d9a.jpg (http://s1330.photobucket.com/user/foodbycazzy/media/DSC_5920_zpsea528d9a.jpg.html)

So here is the funny thing. I made this massive sammie and I had to do the Triple D mouth open to shove it in. I was amazed. I called the wife over and I said, "I know this is humongous, but take a bite". She said "holy ****, is there sauce on that"? I tell her no and she asks for another bite, then said "that has to be some of the moistest brisket i've ever had. Make me one!" I built the sammie with point on the bottom with flat on the top so we were getting all types of goodness. :thumb:
http://i1330.photobucket.com/albums/w576/foodbycazzy/DSC_5921_zpsdba67222.jpg (http://s1330.photobucket.com/user/foodbycazzy/media/DSC_5921_zpsdba67222.jpg.html)

[Fwismoker]

Wow...juicy little morsels!

[peeps]

love me a point sammie! nice work!

[TexasAggie97]

Nice work!

[smoke ninja]

My Butcher sells cab briskets that are trimmed for $3.99 lbs. Most of the time they are 5 or 6 pounds.

They are always great, fit on my weber, take less time to cook and are the right size for my needs.
Wonder why they're so good

[cazzy]

My Butcher sells cab briskets that are trimmed for $3.99 lbs. Most of the time they are 5 or 6 pounds.

They are always great, fit on my weber, take less time to cook and are the right size for my needs.
Wonder why they're so good

I wish this was CAB...could have even been better. This one was very very floppy so it caught my eye.

I'd get those 6# CABS all the time at $3.99#.

[tish]

That looks really delicious! I find 4 and 5 lb. packers by me all the time, but I've never tried one. I keep thinking they'll trim down to nothing, and what's the point? If they're really good though, I guess I could throw 2 or 3 of them on at the same time. I just want to be sure there's enough meat there to make it worthwhile. Your pron is making my mouth water. :hungry:

[sliding_billy]

Nice looking brisket.

[DUBBAGA]

That looks spectacular. I would gladly do "the Triple D hunch" for a bite of that sammich

[Bigr314]

Great looking brisket.Nice job. thanks for the pics.

[LMAJ]

Look good!