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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-07-2010, 10:44 AM
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#1 |
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Knows what a fatty is.
Join Date: 03-18-10
Location: Augusta, GA
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1st Brisket; 1st Fattie (Pron)!
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 (  ), 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!!!  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! |
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12-07-2010, 10:49 AM
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#2 |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Oh Man, looks like you SOOOOOO nailed both of those!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-07-2010, 11:02 AM
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#3 |
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Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Looks great, I love experimenting with different fatty combination.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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12-07-2010, 11:26 AM
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#5 |
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Full Fledged Farker
Join Date: 09-02-09
Location: Lexington, SC
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I can find decent brisket at Sam's on occasion. I am luck to be close to Columbia Meats for 95% of my que needs...nice and fresh product at good prices.
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Horizontal Roadside Smoker, Perfect Flame Vertical LP Smoker, Weber Performer |
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12-07-2010, 11:48 AM
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#8 |
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Quintessential Chatty Farker
 
Join Date: 11-12-06
Location: Des Moines, Iowa
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Good lookin' eats right there!
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. |
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12-07-2010, 11:51 AM
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#9 |
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is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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mmmmmmmmm
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Skinny Cooks Can't Be Trusted! Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.
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12-07-2010, 12:37 PM
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#11 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks fantastic! Just a pointer from my experience though...I don't think lack of foil caused your brisket to seem dry, it just could have cooked longer is probably all that it needed. Until it gets fully cooked and fully tender, briskets are kind of dry because the moisture comes from the gelatin produced by the collagen when it breaks down.
Still looks absolutely delicious though! And that fatty looks marvelous too!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-07-2010, 12:46 PM
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#13 | |
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is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Quote:
Awesome lookin' munchies there. Beautiful, bright smoke ring and black, crusty-looking bark on brisket and juicy, red-rimmed slices with ooey, gooey cheese dripping from the fatty.... Mmmmhmmm I'd hit ALL that!
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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12-07-2010, 12:52 PM
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#15 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great from here too!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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