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Special for 2day - Brisket and breakfast fatty - Q-Vue in progress

post #1 of 11
Thread Starter 
Hi all - great hot summer day in KC - time to fire up the smoker! I got a 12 lb packer from Price Chopper for $1.49 / lb. Using my own rub -but first coated with mustard.

Also trying my first fatty - a breakfast fatty. It rolled up OK but am concerned I overstuffed so placed in a bread pan to smoke to hold any blowouts!

We're up to 83 degrees in meat so stay tuned!




good looking morning - no wind, hot and humid!



Fatty ready for rolling (eggs, bacon, onions, cream cheese)



Fire ready to go - home made charcoal basket on CGP w/SFB - wood chunks on side - per an earlier post of mine



Up and running - I seperated flat and point because I'll be limited for time later and want to get it done just a bit sooner - flat is probably 8 lbs or so.

more later!
post #2 of 11
Man lookie that TBS! The firebox shot is PERFECT. An example of a pre-burn...can I barrow that pict? LOL!
post #3 of 11
Thread Starter 
I don't copyright my work - I eat it!! :} I'm thinking of having a poster made and hang that above my fireplace!!! Copy away!
post #4 of 11
It's looking great so far Husker!PDT_Armataz_01_37.gif
post #5 of 11
Looks good and nicely done!
post #6 of 11
Thread Starter 
OK here's my first ever fatty - really good - I wish I made more because my teenage boys are up and hungry (I got first dibs!)

Amazing that once you eat one - your mind instantly goes to what else you can stuff!

post #7 of 11
Looking good and the fatty looks very tasty!!!!!!!
post #8 of 11
Great looking smoke! If you wrap the bacon around like this one, there is less chance of a major blowout (unless you don't like bacon as much as I do)biggrin.gif .

On edit: Not trying to hijack your thread, just showing an example.


post #9 of 11
Thread Starter 
can you say Plateau???? Getting ready to make beans to put on - my own recipe but somewhat similar to Dutch's - though not as sweet.

post #10 of 11
Thread Starter 
closure on this thread - the following is the final temp graph for the smoke. I wrapped at about 165 and bumped the heat closer to 250 to finish it out. Unfortunatley, I couldnt find the camera at slicing time and 6 others in the house wanted food so couldnt get final pics.

post #11 of 11
The fatty looks delicious!!!! Glad your first one was a success ... looking forward to the rest of the smoke!
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Special for 2day - Brisket and breakfast fatty - Q-Vue in progress