CarterK
Knows what a fatty is.
Good morning,
This weekend I decided to branch out from various pork products and try a brisket. Being from eastern NC, I never even saw brisket in the grocery store, and had only eaten it once, at a local regional chain bbq place. In case I messed it up, I bought a 4 pound flat from Costco, about $17. Trimmed it up and rubbed with a mix of sea salt, pepper, onion powder, and garlic powder. I also got a Jimmy Dean sage fatty and rubbed it with my own rib rub. Fired up a chimney of Kingsford and loaded up the Cabelas smoker with charcoal, and chunks of hickory and a little mesquite, for that Texas flavor. The smoker settled in at 275 and ran for about 2 hours on the fatty, and 6 hours on the brisket. I pulled it at about 180, and let it rest for about 30 minutes. Both were excellent. If not for all the information and photos you guys put on this site, I would have just smoked another shoulder. Thanks so much and Happy New Year!
Carter
This weekend I decided to branch out from various pork products and try a brisket. Being from eastern NC, I never even saw brisket in the grocery store, and had only eaten it once, at a local regional chain bbq place. In case I messed it up, I bought a 4 pound flat from Costco, about $17. Trimmed it up and rubbed with a mix of sea salt, pepper, onion powder, and garlic powder. I also got a Jimmy Dean sage fatty and rubbed it with my own rib rub. Fired up a chimney of Kingsford and loaded up the Cabelas smoker with charcoal, and chunks of hickory and a little mesquite, for that Texas flavor. The smoker settled in at 275 and ran for about 2 hours on the fatty, and 6 hours on the brisket. I pulled it at about 180, and let it rest for about 30 minutes. Both were excellent. If not for all the information and photos you guys put on this site, I would have just smoked another shoulder. Thanks so much and Happy New Year!
Carter
