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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-21-2013, 10:17 AM   #1
Puckstopper
On the road to being a farker

 
Join Date: 01-14-13
Location: Forked river NJ
Default First Brisket on Fatboy(Pron)

Heres some pics of my first go at a brisket on my new Fatboy
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Old 01-21-2013, 10:18 AM   #2
Puckstopper
On the road to being a farker

 
Join Date: 01-14-13
Location: Forked river NJ
Default

here it is all rubbed down(sorry could'nt figure out how to post multiple pics in one post)
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Old 01-21-2013, 10:19 AM   #3
Puckstopper
On the road to being a farker

 
Join Date: 01-14-13
Location: Forked river NJ
Default

and an hour in
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Old 01-21-2013, 10:28 AM   #4
PatAttack
Babbling Farker

 
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Join Date: 07-19-11
Location: Mt. Pleasant S.C.
Default

Lookin' good so far!!
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Old 01-21-2013, 10:32 AM   #5
1911Ron
is One Chatty Farker
 
Join Date: 04-09-12
Location: Ft. Mudge, Az
Default

Looks good so far! As for putting more than one picture in a post, once you put one in make sure the flashing cursor is below your first picture and repeat as necessary!
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Old 01-21-2013, 10:48 AM   #6
Bludawg
somebody shut me the fark up.
 
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Join Date: 07-04-09
Location: Jonesboro,Tx
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I bet he's using Super glue as a rub Binder

Quote:
(sorry could'nt figure out how to post multiple pics in one post)
PHOTOBUCKET
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Old 01-21-2013, 12:57 PM   #7
Puckstopper
On the road to being a farker

 
Join Date: 01-14-13
Location: Forked river NJ
Default

Thanks for the pic info.

Quote:
Originally Posted by Bludawg View Post
I bet he's using Super glue as a rub Binder

PHOTOBUCKET
Ha. I thought thats how you keep the rub on the ribs::
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Old 01-21-2013, 01:19 PM   #8
Smith's Pig Pen
On the road to being a farker
 
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Join Date: 01-19-13
Location: Calistoga, CA
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Lookin' good. Nice rig too. Mouth watering. Been craving some brisket and ordered it this week and going to pick it up today. Look forward to seeing the results-
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Old 01-21-2013, 01:32 PM   #9
JohnHB
is one Smokin' Farker

 
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Join Date: 12-14-12
Location: Sydney NSW
Default

Clearly well rubbed!!!!
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Old 01-21-2013, 01:56 PM   #10
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
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Looks good - mind sharing the rub recipe? It has good color IMHO
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Old 01-21-2013, 02:18 PM   #11
Puckstopper
On the road to being a farker

 
Join Date: 01-14-13
Location: Forked river NJ
Default

I dont mind sharing but i dont measure i go by sight and taste.
it has light brown sugar, garlic powder, onion powder, chili powder, paprika, cumin,curry powder, and little cocoa powder.
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Old 01-21-2013, 02:21 PM   #12
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
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Looks like sight and taste were spot on - thanks for sharing.
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Old 01-21-2013, 02:34 PM   #13
Puckstopper
On the road to being a farker

 
Join Date: 01-14-13
Location: Forked river NJ
Default

Quote:
Originally Posted by John Bowen View Post
Looks like sight and taste were spot on - thanks for sharing.
No problem anytime.
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Old 01-21-2013, 04:56 PM   #14
Puckstopper
On the road to being a farker

 
Join Date: 01-14-13
Location: Forked river NJ
Default

Here's the finished product after 6hr smoke
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Old 01-21-2013, 04:57 PM   #15
Puckstopper
On the road to being a farker

 
Join Date: 01-14-13
Location: Forked river NJ
Default

and sliced
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