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cpw
11-26-2011, 11:57 AM
So for my second smoke on the fatboy, I'm attempting a brisket flat ( I know a whole packer is preferred but getting brisket around here is a nightmare to begin with, and expensive to boot).

So to start, injected with a beef broth concoction, marinated overnight.

This morning I did a modified tri-level rub. Started with a little Lawreys season salt, then a heavy coat of butt glitter, finished with a medium coat of black pepper.

Just about to throw it in the smoker, using hickory chunks.

NorthwestBBQ
11-26-2011, 12:33 PM
Looks good. I look forward to more Pr0n! :-D

Edit: Can you post some pics of the fatboy too?

cpw
11-26-2011, 01:02 PM
Looks good. I look forward to more Pr0n! :-D

Edit: Can you post some pics of the fatboy too?

There are pics of it in this thread:
http://www.bbq-brethren.com/forum/showthread.php?t=120546

I'll post more pics as the cook progresses.

Crazy Harry
11-26-2011, 01:04 PM
should be good.

cpw
11-26-2011, 04:42 PM
Just peeked to see how it's looking. Internal temp at 175, been going for about 5 hours at 225.

Apologies for the crappy pic. I was in a hurry to check out how it was doing.

cpw
11-26-2011, 08:39 PM
Just pulled at 195, going to let it rest for a couple hours. I saved the juice to pour on top.

pwa
11-26-2011, 08:45 PM
Looking Good!!

pwa