Sunday Fun (Pron)

[2000milesofsmoke]

First fatty in what seems like forever. Also wanted to work on my brisket technique. Only could find a USDA Select yesterday. Crossing my fingers. The pic of the brisket is at 165 degrees internal and I just tented.

 

[2000milesofsmoke]

Finish Product

Even though it was a Select brisket, it came out very juicy and tender. Might have been one of the best briskets we have ever eaten.

Thanks for all the advice.

 

[LMAJ]

Looks like some good grub!!

 

[Garrett]

That's one heck of a smoke ring on that brisket!!! Everything looks real good.

 

[Stingerhook]

Lookin good from here.

 

[Budman1]

Great looking grub for sure!

 

[bluetang]

I'm all in!

 

[Teamfour]

Nice!

 

[BobM]

Very nice, I love fattys! :hungry:

 

[el_matt]

Nice job. What's the filling in the fatty?

Matt

 

[John Bowen]

Man that all looks really good - talk about putting the PHAT in fatty!

 

[Bonewagon]

Very nice!

 

[Big George's BBQ]

It all looks Great to me

 

[2000milesofsmoke]

Nice job. What's the filling in the fatty?

Matt

Went simple. Jalepenos, rub, and Monterey jack cheese.

 

[jeffturnerjr]

I've actually had great success with USDA select. We'll cook Wagyu, Prime or even CAB's in competition but at home, well throw down on Select.

 

[Titch]

Great looking feed mate,

 

[KingRanch450]

looks great....love doing a bacon weave