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Old 06-18-2007, 04:01 PM   #1
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Saturday's Brisket

Did some smoke'n Saturday. Two Briskets and two Fatties.

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Old 06-18-2007, 04:04 PM   #2
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Another Pic briskets after an hour or so and Fattie Prep.
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Old 06-18-2007, 04:15 PM   #3
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Here is the Fattie on and finished.
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Old 06-18-2007, 04:22 PM   #4
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Last but not least. Briskets 6 hours in and finished product 12 hours in.
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Old 06-18-2007, 04:35 PM   #5
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Can't remember what the "fattie" is ( did you tell us elsewhere?). Almost looks like a roulade.

You did good!
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Old 06-18-2007, 04:51 PM   #6
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Quote:
Originally Posted by mudbug
Can't remember what the "fattie" is ( did you tell us elsewhere?). Almost looks like a roulade.

You did good!
A Fattie is Breakfast Sausage cooked on a smoker. This particular one I rolled out with a rolling pin and put grated cheese on it and rolled in back into a log form and smoked it. It cooks in an hour and a half and gives you something to eat while everything else is cook'n. Slice and eat with crackers. It is a great snack.
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Old 06-18-2007, 04:55 PM   #7
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Guess I was kinda right.

Thanks for the clarification. Well, that's certainly a great idea. Snack while you smoke - love it!
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Old 06-18-2007, 06:55 PM   #8
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Oh that looks so good! Look at the smoke ring on that fattie...

So did you make the sausage yourself? I am curious because I have always wanted to try that...

So most importantly: How did everything come out? Any sauces or rubs for the brisket?

I have never had brisket before, but those photos make me want to try some... it looks nice and lean, but tender.

Looks great Paymaster.
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Old 06-19-2007, 08:01 AM   #9
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Quote:
Originally Posted by swinchen
Oh that looks so good! Look at the smoke ring on that fattie...

So did you make the sausage yourself? I am curious because I have always wanted to try that...

So most importantly: How did everything come out? Any sauces or rubs for the brisket?

I have never had brisket before, but those photos make me want to try some... it looks nice and lean, but tender.

Looks great Paymaster.
Briskets,No rubs, just apple juice applied liberally during the smoke . Some folks say that it adds nothing to the process but can't prove it by me.I used Pear wood and Hickory for the smoke.
I did not make the sausage. It is store bought right outta the plastic wrap. Just rolled it out spread grated cheese down the center and rolled back up and smoke for an hour and a half.
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Old 06-19-2007, 08:39 AM   #10
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On the brisket, isn't there a section that should be cooked seperately? I have to see if I can find the article on those. When I re coop from the shoulder, I may try one.

Great pics.
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