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Author Topic: Grillin' and Chillin'  (Read 87289 times)

Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #516 on: February 07, 2016, 03:41:22 PM »

@tcdawg that brisket looks awesome! I just picked one up from Costco I need to practice with.

Did you inject it or rub only?

Temp for cook, typical low & slow, 225?

Rub only

I really have not played around w injections.

Offline clark123456

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Re: Grillin' and Chillin'
« Reply #517 on: February 07, 2016, 03:53:57 PM »

@tcdawg that brisket looks awesome! I just picked one up from Costco I need to practice with.

Did you inject it or rub only?

Temp for cook, typical low & slow, 225?

Rub only

I really have not played around w injections.

I'd like for us to do a side by side comparison of brisket at some event so I can understand if mine is crap compared to yours.  I see no reason to inject mine, or do more rub than salt and pepper, but it could be that I just don't know any better.  I go to 203* internal temp.

I'll be in Austin later this month and I'm going to track down a Franklin's bbq joint to try their brisket.

- Torg

Clark
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Offline DOUG

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Re: Grillin' and Chillin'
« Reply #518 on: February 07, 2016, 04:41:07 PM »
Smoked wings and ribs today
« Last Edit: February 07, 2016, 04:41:34 PM by Doug »

Online Raisinhead

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Re: Grillin' and Chillin'
« Reply #519 on: February 07, 2016, 06:43:06 PM »
Ribs done. I did 321 and used that article that @doug posted a while back. During the 2 wrapped hours I coated them (3/4 slabs) with butter and brown sugar.

On the meatballs, I wrapped in bacon and coated with a brown sugar/chili powder then baked them. Damn good!!
Jay

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Re: Grillin' and Chillin'
« Reply #520 on: February 07, 2016, 06:44:00 PM »
Jay

Offline DOUG

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Re: Grillin' and Chillin'
« Reply #521 on: February 07, 2016, 07:31:15 PM »
Nice Jay!

Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #522 on: February 07, 2016, 07:33:56 PM »

Smoked wings and ribs today

Y no pics.

We so sad

Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #523 on: February 07, 2016, 07:34:49 PM »
Brisket was insane



A few slices


Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #524 on: February 07, 2016, 07:35:31 PM »

Ribs done. I did 321 and used that article that @doug posted a while back. During the 2 wrapped hours I coated them (3/4 slabs) with butter and brown sugar.

On the meatballs, I wrapped in bacon and coated with a brown sugar/chili powder then baked them. Damn good!!

BBQ God

Offline jc79

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Grillin' and Chillin'
« Reply #525 on: February 07, 2016, 07:36:45 PM »
Wow!  Nicely done guys.

Sent from my iPhone using Tapatalk
« Last Edit: February 07, 2016, 07:37:06 PM by jc79 »
Jared

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Offline Mortalis5509

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Re: Grillin' and Chillin'
« Reply #526 on: February 07, 2016, 07:56:18 PM »
Boston butt took around 14 hours for 7 pounds.
Go DAWGS

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Offline BeerIAm

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Re: Grillin' and Chillin'
« Reply #527 on: February 14, 2016, 10:02:20 PM »
A little flank steak today that went perfect in some tacos



Dan
2013 JKU

 



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