Food & Drink

Post Pics of Your BBQ'd Food Thread

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UrbanPoet wrote: Looks jucier this time around. What did you do differently?
Not hot and fast Hugging Face . It was on the pellet and the temps fluctuated almost +/- 50. I set it at 250 and low was around 208 and high was 283. It settled down to about +/- 20.
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b31770 wrote: Did you do use SPG Texas style or what rubs did you use?

I failed on my first brisket but may give it another shot if Costco has a small one.
I did use just S/P no garlic or celery seed this time. I followed this video to get me back on track. For me brisket is like lasagna, delicious but I'm good for twice a year.

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hyperactiveme wrote: I did use just S/P no garlic or celery seed this time. I followed this video to get me back on track. For me brisket is like lasagna, delicious but I'm good for twice a year.

Tried SP only last time but wanted to try a rub this time. Wasn't sensational like how I tasted from a neighbor.

Brisket is like pho or ramen to me. My family aren't big eaters so it's just easier to buy it when we crave it instead of gorging on it and getting sick of it. But as always, you have to try and master it at least once or twice.
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hyperactiveme wrote: Not hot and fast Hugging Face . It was on the pellet and the temps fluctuated almost +/- 50. I set it at 250 and low was around 208 and high was 283. It settled down to about +/- 20.
b31770 wrote: Did you do use SPG Texas style or what rubs did you use?

I failed on my first brisket but may give it another shot if Costco has a small one.
250ish is the perfect temperature. I go for 295-300.
But i always Go @ it competition style.

-injection
-spritz the top every 45 minutes.
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Gutty96 wrote: Chili cheese dogs.
10/10 would eat just to reveal the plate. Love me a chili cheese dog.
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Oct 8, 2005
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hyperactiveme wrote: Hopefully can taste test next weekend vs usual Memphis dust.
YES! I Just bought all those as well!

Question for those of you who bought the princess Auto pellet smoker. Is there an "in between" temperature settings? like 175, 225, 275, etc? How do I achieve those weird in between temps? The temps jump by 50 degrees on the dial.
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Cleaned my bbq! Cleanest its been in a while...

Edit : another good reason to keep a clean kettle... is aerodynamics! The less air resistance, the more even and consistent heat. Allows you to control it better. And keeps it even all around. Cooks food better too when its even and consistent.
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Last edited by UrbanPoet on Sep 19th, 2020 9:33 pm, edited 1 time in total.
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Need an opinion from rfd bbq nation

Rented a cottage.
Planning on making a 16 lb brisket

Should I just use the propane gas grill they have + an amazen smoker tube?

Or lug my weber kettle up north to get it done right?

The amazen smoker tube does generate a lot of smoke. I just hope its good enough to make a good brisket.
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I guess if i’m going to take a few days off to spend on the lake... i mind as well take the effort to lug it up there and get it done right!
Pain in the ass... but i’ve never made a brisket in such nice scenery, so i’ll enjoy! Lol
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UrbanPoet wrote: Need an opinion from rfd bbq nation

Rented a cottage.
Planning on making a 16 lb brisket

Should I just use the propane gas grill they have + an amazen smoker tube?

Or lug my weber kettle up north to get it done right?

The amazen smoker tube does generate a lot of smoke. I just hope its good enough to make a good brisket.
I vote cook over an untamed fire pit lol

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