Sunday Afternoon Brisket & Fatty Pron

[Trucky1008]

It's been a while since I did a brisky and I was itching to give Plowboys Beef Rub a try, so I got me a 13.5 lb full packer from Sam's. Put that bad boy on the smoker last night and it came off about 2:00 this afternoon (16 hrs). I normally cook fat side up, but this time went fat down and it seemed to make a difference. While my brisket was catching some zzzzzz's I made my first fatties and put them in the smoker. It made for a wonderful Sunday afternoon meal.

Here's the packer getting a good dusting of Plowboy's Beef Rub.

After a 2 hour rest, ready for carving.

Here's a few slices. This was my best brisket so far!

JD Maple, stuffed with onion, red bell pepper, japs and provalone cheese, wrapped in bacon.

My first fatties were a success!

 

[Midnight Smoke]

Nice smoke ring on the Brisket, looks really good!

 

[Smokin Mike]

man that looks great nice brisket!! Did you inject that brisket?

Thanks 4 posting the pron!!

 

[BobBrisket]

Oh yeah...........I hit that for sure!! That briskie looks really moist too.

 

[jeffjenkins1]

That looks awesome!

Jeff

 

[LMAJ]

Nice looking brisket!

 

[Trucky1008]

man that looks great nice brisket!! Did you inject that brisket?

Thanks 4 posting the pron!!

Didn't inject, but I did foil at about 170 degrees, which is a first for me as well as putting fat side down.

 

[BBQ Grail]

That brisket looks awesome! I wish I could do that.

 

[Bacon]

Brisket looks great, though I must make the first statement recognizing the fact that you sure do know how to roll a tight Fatty.:biggrin:

 

[Trucky1008]

you sure do know how to roll a tight Fatty.:biggrin:

That's for damn sure! I wasn't sure how much to pound it out in the first place, then I think I stuffed too much in them. Look how different in size they both are, even though they contain the same stuff! You'd think after working 4 years in the drug squad I'd be better at rolling things.....

 

[Desert Dweller]

OK, guess I gotta do a briskett. Yours looks awsome. So, how was the Plowboys Rub on that?

 

[DaChief]

Great looking brisket fo sure! I'd hit that!!

 

[bowhnter]

That brisket looks great! The fatty too.

 

[Mad Max]

That Brisket looks great and the fatties look really good. Great Job.

 

[Trucky1008]

OK, guess I gotta do a briskett. Yours looks awsome. So, how was the Plowboys Rub on that?

Plowboy's Rub was excellent. Gave it a real nice bark and great flavor. I rubbed it about 24 hours prior to putting in the smoker.

 

[Big George's BBQ]

The food looks really good. How do you roll a fatty that tight

 

[MrsMista]

While everyone else is drooling over the brisket I'm diggin on the fattie. You had me at bacon.

 

[cardiac_cadet002]

Welp, that's it! Thanks to this post I have decided to cook a brisket this Thursday. I just hope my comes out half as good as your looks!

 

[Trucky1008]

While everyone else is drooling over the brisket I'm diggin on the fattie. You had me at bacon.

I'm beginning to think you can put bacon on just about anything!

 

[Trucky1008]

Welp, that's it! Thanks to this post I have decided to cook a brisket this Thursday. I just hope my comes out half as good as your looks!

I appreciate the comment. As I mentioned in my original post what seemed to make the difference for me was cooking fat side down and foiling about 2/3's through the cook. Good luck and be sure to share your results.