My first fatty....Am I a real smoker yet?

[capntrip]

Nice looking fattie  

 

[chef willie]

Hmmmm, I couldn't agree with Dave more.....you're rockin it gurl and saved the huz about a hundred bucks at Big River...lmao. You'll have to bring in a fatty to GSH all wrapped in a blankie some day for lunch with the crew. All I would suggest is to start eariler and allow more time...a fatty will hold wrapped and much like a meat loaf will hold together better for cutting after being allowed to rest and firm up some. I'd allow about 16 hours for that brisket...so start the night before and give it the smoke b4 it gets the dreaded freezer burn. Happy Birthday to you, glad you had a blast....Regards 

 

[so ms smoker]

  Nice post Clarissa and happy birthday!  Now, on Monday, open the freezer, reach in, and grab the brisket with both hands. On the way to the fridge tell it (forcefully)  "the weekend is coming!"  Happy smoking!

  Mike

 

[geerock]

Looks to me like you got it all covered. Good lookin' fatty. Get that brisket done and you'll graduate to black belt.... no special pants required. Ha.

 

[driedstick]

Clarissa, very nice job yep your a smoker, nice work keep it up and happy (LATE) Birthday. Will be looking for more great posts from ya.

 

[mvincent42]

Hey Clarissa, happy belated birthday! Can't believe I missed this post! Great fatty! I saw a post on here somewhere where the guy put a layer of thin sliced ham between his ground beef and cheese so it didn't ooze out. Haven't tried it yet but seems like a good idea. I have only done one fatty and didn't put any cheese in it, but the leftovers I sliced and reheated in a pan with cheese on top. Yum!

Now go get that brisket...and don't forget the smoky au jus and finishing sauce! Just make sure you have enough time where you're not going to feel like you need to finish it in the oven. Work through that stall!

 

[snorkelinggirl]

Hey Clarissa, happy belated birthday! Can't believe I missed this post! Great fatty! I saw a post on here somewhere where the guy put a layer of thin sliced ham between his ground beef and cheese so it didn't ooze out. Haven't tried it yet but seems like a good idea. I have only done one fatty and didn't put any cheese in it, but the leftovers I sliced and reheated in a pan with cheese on top. Yum!

Now go get that brisket...and don't forget the smoky au jus and finishing sauce! Just make sure you have enough time where you're not going to feel like you need to finish it in the oven. Work through that stall!

Hi mvincent,

Thanks so much for your post. Sliced ham between the beef and cheese.....sheer genius!  I'll give that a try next time.  I haven't yet smoked the brisket as I am a lilly-livered wimp and sissy. BUT, I am planning to smoke it next weekend and will definitely take your advice and allow mucho time.   I'm consistently underestimating how much time smoking takes.  I made another couple of fatties last night and allowed 4 hours thinking that would be enough time. Nope. Still needed to throw them in the oven for the last 10 degrees as I couldn't push out dinner any later.  Hopefully I'll develop some consistency and judgement with a little more smoking experience under my belt.

Hope you have a great weekend!

Clarissa

P.S. - Here is a picture of last night's fatty, this time with the gooey cheese.

IMG096.jpg

• snorkelinggirl
• Feb 8, 2013

 

[brdprey]

zee doctoz needz to zee if  youz arez readiez to bez a zmoker.

 iz a vedery compslicated prozez to zee if zome one iz ready.

LOOK  great

 

[mvincent42]

Wow...if you finished that in the oven.....maybe its not a horrible process. How,much smoke flavor do you get? Or is it just baked? Looks great!

 

[jarjarchef]

Great job and Happy Birthday!

 

[snorkelinggirl]

Wow...if you finished that in the oven.....maybe its not a horrible process. How,much smoke flavor do you get? Or is it just baked? Looks great!

Hi mvincent,

Thanks!!

I smoked it with apple wood pellets using an AMNPS in my Smokin Tex until it got to about 145 deg IT, this took about 4 hours. Because it was already late for dinner, I pulled it out of the smoker at that point and then threw it in a 350 deg F oven to get to IT of 160 deg. Only took about 20 more minutes in the oven.  I also crisped up the bacon a little with the broiler.  Smoke flavor was really good.  I'm making this again for guests, but I'll preheat the smoker next time and also allow for 5 hours of smoke time in hopes I can get it all the way to 160 deg in the smoker. I'll still use the oven broiler to crisp up the bacon at the end, however.

 

[dirtsailor2003]

Clarissa, Happy Belated birthday! That fatty looks great! That is one thing I haven't smoked, but I have a great idea for one that I'll be doing soon! If you can smoke bacon then your a "REAL SMOKER"!!