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BBQ nom noms (lots of pics)

cazzycazzy Posts: 6,916
edited May 2012 in EggHead Forum
We had a great weekend of eating and had a couple of 1st attempts on the egg.  Until Saturday, I hadn't grilled center-cut pork chops on the egg (or steaks) but I got er done and was happy with the results.

Each seasoned differently - Cowlick, Red Eye Express, Dizzy Dust and Raising the Steaks.  Seared using the spider and roasted at around 400 until temp was reached.

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Topped with Texas Gourmet Foods - Texas Passion Habanero Jelly


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On Sunday, I got mentally prepared and threw on my 1st brisket at 9pm (13 pound USDA Choice).  These ingredients should look similar (more on that later). ;)

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Initially, the fire was a lil too hot and didn't settle in @ 235 until about 11:30pm.  The pit was rock steady at temp for about 40 min before I got it on, but I guess the Stoker fan kicked on while I had the lid open to add foil under the drip pan and put on the meat.  Wicked Good plus the lid open and forced oxygen from the Stoker had my temp at 300 at the early stages.

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Got word that the gym was closing early for Memorial Day, so I pulled at 5pm (temp was at 200.3 in the flat and 194.4 in the point when pulled) and went to work out.  I double wrapped in foil and then in towels and tossed her into the cooler.  When I got home, I made the corn bread, heated up the beans, grilled corn and then pulled a @Doc_Eggerton 

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For my 1st attempt, my guests and I were very satisfied with the results.  It came out very moist...even the flat was good which I usually hate.

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The spread - w/ Salt Lick BBQ Sauce.  I know The Cen-Tex Smoker appreciates that and he was a lot of the reason why I got some.

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A special thanks to Village Idiot for the Texas BBQ Grand Champion Rub.  It was excellent on the brisket and I see why it's your favorite.  Also, thanks for the Texas Passion Habanero Jelly and your recommendation for it on pork chops.  I appreciate the Salado Fest gifts and i'm thoroughly enjoying it.

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Also, a big shout out to @travisstrick for walking me through my brisket cook.  My ingredients are a mirror image to what he did a few months ago and he assisted me with the entire process and answered all my questions.  I definitely had confidence going in thanks to the eggheadforum's James Brown!!  Thanks again sir! :)
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Just a hack that makes some **** BBQ...
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Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,156
    I am officially hungry now.  That looks delicious.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • BudgeezerBudgeezer Posts: 508

    Cazzy are you from MN?  Your brisket looks great, I am from MN and have been having a hard time finding the packer, we seem to be limited to flats.

    If you are local where did you buy your brisket?

    Edina, MN

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  • cazzycazzy Posts: 6,916
    Negative. I'm in Texas and brisket packers are readily accessible just about everywhere. It sucks that you can't find it. Have you tried going to a smaller meat market and not a mainstream one? You might be able to put in a special request for the cut.
    Just a hack that makes some **** BBQ...
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  • bigguy136bigguy136 Posts: 903

    Cazzy are you from MN?  Your brisket looks great, I am from MN and have been having a hard time finding the packer, we seem to be limited to flats.

    If you are local where did you buy your brisket?

    I'm from MN (Big Lake). I have a local butcher I get everything and he is cheap also. What part of MN are you in?

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

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  • BudgeezerBudgeezer Posts: 508

    Cazzy are you from MN?  Your brisket looks great, I am from MN and have been having a hard time finding the packer, we seem to be limited to flats.

    If you are local where did you buy your brisket?

    I'm from MN (Big Lake). I have a local butcher I get everything and he is cheap also. What part of MN are you in?

    Edina, area.  Costco only has the flats.

    What is the name of your butcher?

    TIA

    Edina, MN

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  • BrownieBrownie Posts: 1,022
    That looks delicious!
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  • scooter759scooter759 Posts: 246

    Cazzy are you from MN?  Your brisket looks great, I am from MN and have been having a hard time finding the packer, we seem to be limited to flats.

    If you are local where did you buy your brisket?

    I'm from MN (Big Lake). I have a local butcher I get everything and he is cheap also. What part of MN are you in?

    Edina, area.  Costco only has the flats.

    What is the name of your butcher?

    TIA



    I live in Mankato, got a choice packer at Sam's a couple of weeks ago. $2.58/lb.  They don't always have them so I check every time I go.


     

    Extra Large, Large & Medium eggs, Weber Summit gasser, Weber Q. Mankato, MN
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  • tnbarbqtnbarbq Posts: 248
    Love Allegro marinades.  They have a new one with soy, lime and horseradish.  Great on chicken.  Good looking grub!!!!
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
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  • EggbertsdadEggbertsdad Posts: 794
    cazzy,

    Nice work! The chops look great. 
    :-bd
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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  • DuganboyDuganboy Posts: 1,118
    Looks like you "Aced" the weekend.  Great job with pics.
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  • travisstricktravisstrick Posts: 4,716
    Looks good. I'm glad it turned out well.
    Be careful, man! I've got a beverage here.
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  • Austin SmokerAustin Smoker Posts: 1,467
    Heck yeah, looks awesome! 
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