My New DP Fat 50 sees First Smoke

rashley · Newbie Joined: 11 Jun 2007 Posts: 27 Location: McAllen, TX

After seasoning my new Diamond Plate Fat 50, I fired it up for my first smoke with it. If these pictures work then this is my Fat 50 and the first brisket to come off of it. It was BBQed with split Oak at 250 deg. for about 12 hours.

I have learned lots from lurking on this forum for the past few months. Thanks guy n gals,
Very Happy

Randy

JP MurrietaBBQ · BBQ Fan Joined: 18 Jan 2007 Posts: 129

Diamond Plate Fat 50.......droooooooool

Nice!

BBQMAN · Posted: Jun 18 2007 Post subject:

That brisket looks awesome! Very Happy

It appears that Travis has been busy lately! Wink

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Ranucci's Big Butt · Posted: Jun 18 2007 Post subject:

Nice.
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Hoochie-Que · Posted: Jun 18 2007 Post subject:

Dang, Randy... Way good looking brisket, son... Welcome to the Fat 50 Club, too!! Cool

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Bryce Crane · Posted: Jun 19 2007 Post subject:

MMMmmm...lovin' that brisket. Just got my Fat 50 a couple of weeks ago and haven't tried a brisket yet. After seeing that my plans are made for the weekend. Thanks!
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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

You have the right to be 'right proud BBQ man'. Goood lookin' hunk-O-beef there.

barnburner180 · Posted: Jun 19 2007 Post subject:

Nice bark.... !
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texbbqpits · Posted: Jun 19 2007 Post subject: Sure Looks Great

Randy, you did good. Maybe I should have had you go over the operation with me, rather than the other way around. Thanks again, and the brisket turned out great. tom r

rashley · Newbie Joined: 11 Jun 2007 Posts: 27 Location: McAllen, TX

Thanks Everybody! The brisket tasted as good as it looks. Nice bark, yet moist and tender inside. I posted a little about myself in the Introduce yourself forum.
Thanks a million to Tom for delivering my pit and the great directions he gave me.
Love my Fat 50.
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Hoochie-Que · Posted: Jun 21 2007 Post subject:

Well, Randy... I am not going to be too proud here... Can you tell me/us a little more about how you did your brisket - rub you used, technique, etc? PM me if you don't want to share with the entire world...

Thanks... Cool

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rashley · Newbie Joined: 11 Jun 2007 Posts: 27 Location: McAllen, TX

I don't mind sharing. I used Traegers Beef Rub, which has some dill in it and give the meat a real cool twist. I used seasoned Oak sticks. All wood, no coal here. After rubbing the brisket and establishing the pit at about 225 to 250 I tossed the brisket on. I was using the steam injector on the DP Fat 50 for the first couple of hours. When it ran out of water, I did not refill it. I just maintained the temp at 225 to 250 with about 1 arm sized stick of Oak each 45 minutes or so. At about 10 hours I put my remote temp probe in and let it come up to 197 degrees and pulled it and wrapped in aluminum foil. I did not put it in a chest but rather let it sit in foil with a towel draped over it for about 2 hours. I think it hit 197 at about 12 1/2 hours.

It was a whole brisket of about 8 pounds uncooked. I did not trim before cooking. I cooked fat side UP. After the cook and cool down, I the point out and sliced with an electric knife. I know I cheated, but my regular knife was tearing the meat apart because it was too tender. What a problem to have. I chopped up the other part and mixed with BBQ sauce for sammiches. We will save the Sauce recipe for another day. LOL

Randy
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rashley · Newbie Joined: 11 Jun 2007 Posts: 27 Location: McAllen, TX

What????? OOOPPPS. I mean I sliced the flat and chopped the point.
Yea, that is what I did.
Randy
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Hoochie-Que · Posted: Jun 21 2007 Post subject:

rashley · Newbie Joined: 11 Jun 2007 Posts: 27 Location: McAllen, TX

Good question. When Tom delivered my pit he threw in a few sticks of Oak and that is what I used. Maybe Tom will chime in and let us know what it was.
RA
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texbbqpits · Posted: Jun 21 2007 Post subject: Randy's oak

Most of it was post oak, there may have been one or two sticks of red oak mixed in. tom r

Hoochie-Que · Posted: Jun 22 2007 Post subject:

Thanks, Tom... The white oak we find up here just isn't the same (aroma, heat) as the oak I have seen used in Texas, and am trying to tie down exactly what kind of oak is most frequently used in Texas for Que... I am going to down that way this summer and want to bring some back...
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