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2000milesofsmoke
08-25-2013, 10:13 AM
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
08-25-2013, 06:04 PM
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
08-25-2013, 06:10 PM
Looks like some good grub!!

Garrett
08-25-2013, 06:15 PM
That's one heck of a smoke ring on that brisket!!! Everything looks real good.

Stingerhook
08-25-2013, 06:48 PM
Lookin good from here.

Budman1
08-25-2013, 06:52 PM
Great looking grub for sure!

bluetang
08-25-2013, 07:18 PM
I'm all in!

Teamfour
08-25-2013, 07:21 PM
Nice!

BobM
08-26-2013, 11:56 AM
Very nice, I love fattys! :hungry:

el_matt
08-26-2013, 12:12 PM
Nice job. What's the filling in the fatty?

Matt

John Bowen
08-26-2013, 12:16 PM
Man that all looks really good - talk about putting the PHAT in fatty!

Bonewagon
08-26-2013, 12:37 PM
Very nice!

Big George's BBQ
08-26-2013, 12:40 PM
It all looks Great to me

2000milesofsmoke
08-26-2013, 01:45 PM
Nice job. What's the filling in the fatty?

Matt

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

jeffturnerjr
08-26-2013, 08:58 PM
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
08-26-2013, 09:01 PM
Great looking feed mate,

KingRanch450
08-26-2013, 09:05 PM
looks great....love doing a bacon weave