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Brisket and Butt at the beach (PICS)

SpoonSpoon Posts: 328
edited September 2011 in EggHead Forum
My family spent a week at the beach on Edisto Island, SC with my parents and later in the week my sister came to join us. Edidto is nice a quiet and not built up. Here's the view fro our house.
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I couldn't bring my egg with me, so the weekend before i cooked whole brisket and a butt, vacuum sealed and froze them for our trip. The night my sister got in with her boyfriend and my nephew I warmed everything up. In addition to the meat we had corn pudding, baked beans, slaw, fried okra...
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We had pulled pork

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Sliced brisket

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and the hands down favorite of the whole family, the burnt ends

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The food was great, bu the best part was being with family and seeing the kids really enjoy themselves on the beach.

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Thanks for looking.
"Pork so tender you can pull it with a spoon." ~Spoon

Comments

  • Looks like a great time at the beach.

     

    -SMITTY     

    from SANTA CLARA, CA

  • 4Runner4Runner Posts: 2,755
    edited September 2011
    Nice Pics.  I used to date a girl with a house at Edisto.  Where were you?  We were on Point Street on the beach.  Great area.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • SpoonSpoon Posts: 328

    @SMITTYtheSMOKER. Thanks Smitty.

    @4Runner. We were right on the beach on Palmeto Blvd right befor Point Street starts.

    "Pork so tender you can pull it with a spoon." ~Spoon
  • 4Runner4Runner Posts: 2,755
    Got it Spoon.  My old stomping grounds.  We are headed there within the next few weeks.  That is a hunting/fishing trip though.  Is Dockside still there?  The Old Post Office restaurant?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • LDDLDD Posts: 1,225
    looks like a great.. can't beat the sight of happy kids. I'm now in the mood for burnt ends  ;)
    context is important :)
  • SpoonSpoon Posts: 328
    Thanks LDD.

    4Runner. I think Dockside is still there and we ate at The Old POst Office. We also went to Whaley's and it was good. Looks like it could be on Diners, Drive In's and Dives.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • @spoon
    I have a camping trip coming up in a couple weeks.  I am probally going to take the egg but really dont want to lug that thing 4 and a half hours.  I thought about precooking a couple days beforehand but was not sure if that was the best way to go.  I am cooking for about 25-30 people and really want to show off what the egg can do.  But I dont wan to be tied to a cooker all day.  the last few cooks i have done went over 20 hours. that is longer than I want to be campbound.  Any advice on how the reheating turns out? any body is welcome to chime in.

    thanks
    James
  • SpoonSpoon Posts: 328
    edited September 2011
    @Hangfire77

    If you have vacuum sealer it is really easy, just put the bags in hot water to get back up to temp. If no vacuum sealer just put it in a pan with some sauce and a litle broth or cola and reheat. Nothing is quite as good as right off the smoker (or out of the dwell in the cooler), but it is still all pretty damn good! I'm sure others will chime in. Thanks for looking James.
    "Pork so tender you can pull it with a spoon." ~Spoon
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