bggarric
Knows what a fatty is.
Hey everyone,
So it's been a while since I've had time to post or even read much as school has been kicking my butt for a while.
Anyway, over the holidays I got a chance to try out doing a brisket, and I did a fattie yesterday for the first time as well.
The brisket is about 6#s and is rubbed with seasoned salt, garlic powder, montreal seasoning, and some black pepper (i love pepper). Cooked it at about 240 for around 9 hours.
It turned out pretty great! I was really excited because it looked similar to the ones I had seen y'all cook on the site. I wish I had foiled it after it had about 2 hours left as it did dry out a little bit
icon_blush, but it was still great. The point was perfectly moist and was probably my favorite part.
As for the fatty; the fatty is just a mix of regular/hot jimmy dean sausage with some dizzy pig rub and monterey jack/chedder cheese on the inside.
Wish I would have used more rub and more cheese, but it was really good. Just had to fatty biscuits for breakfast!
Anyone in South Carolina and has a decent place to get brisket packers for a decent price please let me know! Costco had flats only and they were $$. Got a small packer from Harris Teeter, but it was $4.99/lb!!!:shock:
Would love to find a place to get them cheaper as I really loved the Brisket, but I can't afford to keep paying anywhere near that amount.
Thanks for looking!
So it's been a while since I've had time to post or even read much as school has been kicking my butt for a while.
Anyway, over the holidays I got a chance to try out doing a brisket, and I did a fattie yesterday for the first time as well.
The brisket is about 6#s and is rubbed with seasoned salt, garlic powder, montreal seasoning, and some black pepper (i love pepper). Cooked it at about 240 for around 9 hours.
It turned out pretty great! I was really excited because it looked similar to the ones I had seen y'all cook on the site. I wish I had foiled it after it had about 2 hours left as it did dry out a little bit
icon_blush, but it was still great. The point was perfectly moist and was probably my favorite part. As for the fatty; the fatty is just a mix of regular/hot jimmy dean sausage with some dizzy pig rub and monterey jack/chedder cheese on the inside.
Wish I would have used more rub and more cheese, but it was really good. Just had to fatty biscuits for breakfast!
Anyone in South Carolina and has a decent place to get brisket packers for a decent price please let me know! Costco had flats only and they were $$. Got a small packer from Harris Teeter, but it was $4.99/lb!!!:shock:
Would love to find a place to get them cheaper as I really loved the Brisket, but I can't afford to keep paying anywhere near that amount.
Thanks for looking!
