On the agenda......

[Doop]

This post will eventually have a few pictures...if I remember to take them! lol

I am smoking a brisket tomorrow along with a apple/bacon crusted pork loin. I plan on smoking a peach cobbler for dessert as well.

Breakfast Sunday morning will be a bacon wrapped fatty. On the inside of this treat is breakfast sausage, hashbrowns, eggs, and cheese. Along with whatever else I have laying around.

I built a smoker a couple weeks back and it's time try it out

[Jim Almquist]

Don't forget the pics !

I am really curious what the breakfast fatty looks like before and after.

[reinhard1]

great! i'm planning to build me a smoker as well. nice and big. if you have a picture of it great and i will be looking forward to your pictures of the smoking results. good luck.

[Doop]

LOL...so I get home last night and my mother in law says...I have been craving some ribs....if I buy them would you mind smoking them along with brisket? So lets add 3 full racks of pork spare ribs to the menu as well!!

Brisket went on this morning at 6:30am. Here are a few pics of the smoker I built and the brisket that is now sitting in hickory smoke

After the Wooster Sauce

A little of the rub applied

My smoker

And the brisket just before it hit the smoke

[reinhard1]

fat side up, awesome. lookin good so far! that looks similiar to the smoker mcgurk had shown in another cooking thread. love that table idea next to the smoker, nice and handy. mine will be more like an upright where i can hang a variety of sausage, ring and linked, and racks for other jummy stuff. i already have a char broil [horizontal barrel type]. nice work on the smoker [i like the digital temp gauge as well]. my fault that i haven't posted any pictures in general, got to do that as well. thanks and good luck.

[McGurk]

Well done, sir, on the build. Looking forward to results and finished pix!

[Doop]

All in all it went well. Brisket was a little over done for my taste....but everything else turned out really good.

brisket....I have never had one shrink down as much as this one did.

bacon/apple crusted pork loin going in the smoke

pork spares ready to go in

I forgot take pictures as the meat was coming off...but here is a picture of everything on a cookie sheet

And what my plate looked like for about 3 minutes

For breakfast Sunday I made a breakfast fatty. Weave bacon on saran wrap

maple flavored sausage formed into a big patty went on top of the bacon

On top of the sausage went cooked hashbrowns...scrambled eggs...and cheese of course I rolled that up as best I could and used toothpicks to sort of of hold it shut.

And the finished product....it was reeeeeeeally good!

A look at the inside

Hope you enjoy the pictures

[TruthWalleyes]

OMG That looks Awesome!!

[Jim Almquist]

I have to make one of those breakfast fatty's. Dang that thing looks great!

[reinhard1]

you're doing wonderfull with everything. good luck.

[prov1900]

Hey Doop,

If your Yellowknife trip falls through, I have openings in my crew for Ontario over Memorial Day week. I will make room in the truck for your smoker

[Doop]

LOL.....that's funny.

Thanks fellas. I enjoy cooking like women enjoy shopping and watching the Lifetime channel.

Today for lunch I mixed some of my burnt ends from the brisket with the homemade baked beans....and I think I just created another meal idea....holy carp is this good!

ProV.....believe it or not I have never even wet a line in Canada before. Sad but true. Money and opportunity have escaped me so far

[JP Z]

Doop,

+10 on that breakfast Fatty. WOW that looks tasty.

[slate]

Doop Everything looks great

Roughly how long and what temp did you smoke the Fatty at? I have to do this.

[Deitz Dittrich]

when I do a fatty, its at about 200-220 for about 6 hours, just make sure you reach an internal of 160 or 165

[HooknHorns]

Ive heard of some people doing brisket high/fast or low/slow. Which way did you use? Overdone does that mean tough or dry? It looks darn good, cant wait for warmer weather.

[Doop]

The fatty was smoked at a temp of about 275-300. I actually just went by the appearance of the bacon on the outside instead of inserting a temp probe....the pork sausage was a very thin layer...so it doesn't take long for that to brown....the bacon on the outside takes a little bit of time though.

I always smoke a brisket low and slow. The longer you cook...the more tender it will be. This brisket wasn't tough...it actually resembled pulled pork...which I don't like in my brisket...when I tried to slice it...it just fell apart. Not a terrible thing...but not how I prefer it. The brisket was smoked at a temp of 225*.

Thanks for the compliments!