This is my first try at one of these and I have to say it's a bit tricky (with only two hands) to get that thing rolled up and onto the bacon weave! I got it in the OBS a little over an hour ago (2:20 PM CST) and I'm smoking with pecan for the first time also. I know it will be good but I'm still trying to figure out what IT to cook it to? I set the PID for 165 so well see?
Ingredients (forgot the cheese here) and weave:
(http://i785.photobucket.com/albums/yy139/TestRocket/Grill%20Recipes/BeefFatty1.jpg)
Some assembly required:
(http://i785.photobucket.com/albums/yy139/TestRocket/Grill%20Recipes/BeefFatty2.jpg)
Ready for smoke (4 inch diameter):
(http://i785.photobucket.com/albums/yy139/TestRocket/Grill%20Recipes/BeefFatty3.jpg)
Nice weave..
Is 165 hot enough?
Great job TestRocket!
Hal
I think he has the dual probe and set the "IT" probe to 165... just guessing though.
Mike
Right, I've got the chamber holding 250 degs and at the 2 hour 13 minute mark the IT is 145 degs. With it being rolled and not a solid mass I'll be sure to check the IT in several places with the Thermapen before I call it done.
Most Excellent job on the weave there Test Rocket!
If you lay your Fatty on cello wrap, the cello wrap will help you roll it up easier.
Looks Good!
That looks beautiful TestRocket. Nice job on the weave. I will be looking forward to the completed cross section pic's.
Nice looking weave there, that temp should be good. Make sure to check the temp in a few places though, I found the top doesn't cook quite as fast.
Quote from: classicrockgriller on August 01, 2010, 04:14:46 PM
If you lay your Fatty on cello wrap, the cello wrap will help you roll it up easier.
I used wax paper and found out it doesn't hold up well so cello wrap will be used next time!
At the 2 hour 40 minute mark, (5:00 PM) the IT was 155 degs and I checked it with the Thermapen in three places and everybody is reading the same. I put some corn on the cob in and plan to pull the fatty at 165 degs and wrap in foil and hold until the corn is done. I also backed the cooking temp down to 220 degs.
At T-minus 3 hours and 20 minutes I hit an IT of 165 degs (verified with the Thermapen) and went to FT (foil and towel wrapped) to rest on the counter for a little while.
I left the corn in the OBS for 1 ½ hours and we did some Texas toast in the oven to go along with dinner.
This is right before I pulled the fatty out of the OBS:
(http://i785.photobucket.com/albums/yy139/TestRocket/Grill%20Recipes/BeefFatty4.jpg)
And right before FT:
(http://i785.photobucket.com/albums/yy139/TestRocket/Grill%20Recipes/BeefFatty5.jpg)
The money shot:
(http://i785.photobucket.com/albums/yy139/TestRocket/Grill%20Recipes/BeefFatty6.jpg)
Ok, to be honest it was way too overcooked and the corn was undercooked. This was a failure in about every way! I did like the smoke flavor on both the fatty and the corn but that is about all.
So I have a baseline to work from: Lesson learned!
I do not foil my fattys. For all gb fattys I pull at a shade under 160 and let it rest about 15 minutes with foil on a drying rack. [upside down Bradley rack will do]. Did you use a very lean 90/10 mix or the usual 80/20? I also mix 1 egg and a shot of some bbq sauce in the mix. Fattys are fun! Don't give up.
I did it simple and I think it was 80/20. My first thoughts were to pull it at and IT of 150 degs and for some reason (I don't know why) I went to 165. I learned and well do better next time!
Many of my first smokes were bacon explosions as they were easy to do when I was first trying to figure out how to do ribs (this is before I discovered these forums) so if I messed up the ribs, at least there would be some pork cookies as a consolation prize.
I usually put mine on the bottom rack since there's really no reason to be concerned with low and slow,and cook until 160, but I've never done it with ground beef. I always made sure to bury my probe deep in the center of the fatty.
Your bacon looks gorgeous. The next time I make one of these there will definitely be veggies and cheese.
Your bacon weave look great and thanks for a look at the sections. I will soon be trying one of these and will take a lesson from your experience, as well as from many others on this forum. A fatty is one of the things that I have not tried.
Looks good to me TR. Great job on the weave!
One of these days I need to do one.
I meant to ask earlier, how do you like that Stubb's Rub TR? I really like Stubb's sauces but never tried the rub. The Bubb Rubb I make is too good to not use on pork but I was thinking about picking up some Stubb's for the other meats I'm planning.
Quote from: Uncle Pigfat on August 02, 2010, 05:42:27 PM
I meant to ask earlier, how do you like that Stubb's Rub TR? I really like Stubb's sauces but never tried the rub. The Bubb Rubb I make is too good to not use on pork but I was thinking about picking up some Stubb's for the other meats I'm planning.
Share that Bubb Rubb with us!
This was only the second time I've tried the Stubb's rub and I didn't use very much. If I'm cooking for just the two of us I usually go light on the rub for Mrs Jan. And to be honest I can't remember what the other thing I put it on was so I guess it taste good enough and not overpowering. ???
Quote from: classicrockgriller on August 02, 2010, 11:28:18 PM
Share that Bubb Rubb with us!
Here you go CRG. (http://forum.bradleysmoker.com/index.php?topic=17222.0)
I have to say, I had a hard time releasing this. I'm not sure why, but either way, the secret is out. I hope it's to everyone's liking, since I'm clearly pretty proud of it.
Quote from: Uncle Pigfat on August 03, 2010, 07:03:19 AM
Quote from: classicrockgriller on August 02, 2010, 11:28:18 PM
Share that Bubb Rubb with us!
Here you go CRG. (http://forum.bradleysmoker.com/index.php?topic=17222.0)
I have to say, I had a hard time releasing this. I'm not sure why, but either way, the secret is out. I hope it's to everyone's liking, since I'm clearly pretty proud of it.
Thanks for Sharing and may your next Butt have a small stall and pull like a dream!
Great looking weave and overall product. This one can overcook very easily. You learn a little bit more every time you smoke. I'm sure the next one will turn out perfect.
Very good job.
Thanks B. ;D
yuuuummmmmyyyy