First brisket and fatty

[tailgatingpirate]

in the series of my firsts ( chicken, pork loin, and pork but) all have been exemplary. All the credit goes to the fine intellegent members of this forum.

the next firsts are going to be a brisket and a fatty, recipes are welcome.
including how much of each i should get.

Do yall get the breakfast sausage yall use for the fatty from sams??

 

[glued2it]

In my opion there is only one way to smoke a briskiet.

The smokie okie method!

http://www.recipezaar.com/207187

 

[Deer Meat]

here is another popular method

http://www.smokingmeatforums.com/for...ead.php?t=1574

 

[tailgatingpirate]

how much breakfast sausage do i need for the fatty and where do yall get it?

 

[glued2it]

I use 1lb per fatty. You can use store bought sausage. Chub is usually preferred due to it's higher fat content.

Some people make their own.
some prefer Tennessee sausage as well.

Any sausage will work. It's personal preference

 

[raypeel]

I have made 3 so far (each time I smoke). I use the one pound Jimmy Dean and my son used a 2.5 lb blue and gold (a brand the schools sell here for fund raisers, very good). First one I just put on straight from the wrapper, the other 2 we stuffed with cheese and peppers. You really can't go wrong any way you do it. If you stuff it with cheese just make sure you seal it good or the cheese will leak out.

 

[glued2it]

Fatty cheese. I found if you use individually wrapped cheese sticks.(string cheese) They seem to hold together better and are less prone to leaking.

Velveeta is good but VERY runny!

 

[roger]

For the first timer just go and buy you a 1lb. package of breakfast sausage.

Cut the end off the wrapper and squeeze it out on your grill.

Stick a thermometer in it and cook to 170 degrees.

Now that's a Fatty.

Once you've cooked a few of those then the fun begins.

You can roll out on some wax paper and stuff them suckers with cheese peppers mushrooms just about anything your little heart desires. Roll up, put in the smoker and enjoy.

 

[dadwith4daughters]

Right on Roger. I did my first fatties a few months ago. Went easy on my virgin voyage. One plain and on rolled in Jeff's rib rub (or any rub for that matter). My family went with the rub chub (hey, that rhymes). It was delicious.

 

[tailgatingpirate]

brisket rubs, and sprays??

 

[phil s]

Here is Gypsy's recipe for a fatty that I made on Saturday. I made 2 of them, 2# each. To put it simply...They were AWESOME and easy to do!!

Check out his link below.




2lb sausage,1 can of drained rotels,2 soft scrambled eggs,1 small can of mushrooms,4-6 slices of pepperjack, 2-3 handfull of shredded cheddar.i roll it out flat in an oiled gallon ziploc & lay on oiled waxpaper.
here's a step by step link.(bottomof the page)
http://s178.photobucket.com/albums/w...the%20contest/
__________________
they're big boxes, i put wood in them, i put meat in them,it cooks...it's freakin' amazing that way...... 2 brink smoke n pits
treat others as they would hopefully treat you..... to a full plate of BBQ.

 

[tailgatingpirate]

so just make a big batch of the pork rub i got for the butt i smoked last time for both the brisket and the fatty???

i do want to try i normal fatty before stuffing one, im kinda afraid of the actual stuffing part so i might save that for another time

do i spray the brisket with apple sauce and put it in when i put it in the foil

 

[tailgatingpirate]

apple juice spray????

 

[richoso1]

SmokyOkie's got the handle on brisket, along with many other smokin' treats.

 

[vlap]

Apple or cherry juice would be fine to spray. I don't have a rub I like better than Jeff's. I would go with that!

 

[roger]

Tailgatingpirate,

When you get ready to stuff those fatties go to sausage forum, some good info. and pic's on stuffing them.

 

[richtee]

Here's the stuff I use, either beef or pork with minor variations

http://www.smokingmeatforums.com/for...8696#post98696

 

[vlap]

This member might still be looking for good ideas on the rub and sprays for the brisket. Does anyone use a rub specific for beef and a spray they prefer for it?

Lots of recipes I have seen are very minimal for briskets. Going as far as no marinade and just a good helping of salt and pepper before going in to the smoker. I have seen brisket marinaded in coke as well. The smokie okie method is very popular on this forum and a method I plan on trying. I don't see a spray or mop listed in that recipe. IS there a specific reason for that? I would love to hear more ideas on briskets.

 

[fatback joe]

When I spray a brisket (maybe 50% of the time) I spray with beer and pour a little beer in there when I wrap it after the plateau.

IMO brisket and beef in general has a good enough taste to pretty well stand on its own. Doesn't take much more than salt and pepper......maybe a little cayenne or granulated garlic or something.........less is more on the beef IMO.

 

[tailgatingpirate]

alright guys i gotta 6 pound brisket (the biggest one at sams) and two 2lb jimmy dean breakfast sausage's.

Looking forward to a long day of smoking and studying(accounting) tomorrow, then followed by a cold one and indulging in the work done.

ill try and provide a q-view