Fatty Butts BBQ

Smoked brisket is the crown jewel of barbecue. This flavorful, tender, and juicy cut of meat , when cooked properly, is a showstopper that will impress any BBQ enthusiast. Whether you're a backyard pitmaster or a first-timer, mastering smoked brisket requires patience, the right techniques, and , of course, the best BBQ rub . In this ultimate guide, we'll walk you through everything you need to know to achieve brisket perfection. Choosing the Right Brisket Before you even fire up your smoker, you need to select the right brisket. Here are some key factors to consider: Grade: USDA Prime brisket has the most marbling, making it the best choice for smoking. Choice is a great alternative, while Select can be a bit leaner and trickier to keep moist. Size: A full packer brisket includes both the point and the flat, typically weighing between 10-16 pounds. If you’re feeding a crowd, go for a larger cut. Flexibility: A good brisket should bend slightly when you pick it up —...

At Fatty Butts BBQ, we love taking traditional recipes and putting a smoky twist on them. One of our favorite dishes to smoke is spatchcock turkey. This method, which involves removing the backbone and flattening the bird, ensures even cooking and a juicy, flavorful result. What is Spatchcocking? Spatchcocking is a technique where the backbone of the turkey is removed, allowing the bird to lay flat. This not only speeds up the cooking time but also ensures a more even cook, which is perfect for smoking. The turkey absorbs the wood’s smoky flavor, creating a rich, tender, and succulent dish. The Smoking Process To start, we season the turkey with a blend of our signature rubs, adding a combination of spices that complement the smokiness. After allowing the turkey to rest with the seasoning, it’s time to get it onto the smoker. At Fatty Butts BBQ, we use a steady 225°F to 250°F temperature, ensuring the bird cooks low and slow, absorbing all the smoky goodness from the wood pellets. As t...