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A little bit of everything on a Sunday...

post #1 of 24
Thread Starter 
Rubbed a 6.5 pound choice brisket flat with Dizzy Pigs Cow Lick

Put it on the Egg at around 6:30....
3 hours later I put on 2 racks of spares I had trimmed in the St Louis style.. rubbed with Bone Suckin' rub

Ribs over Brisket...

Brisket coming off...

Pulled the ribs and brisket, they are in a cooler till supper - then put on the rib trimmings - those will be used later for what-not.
Ribs in the February Pennsylvania sunshine

Chicken Wings went on next - rubbed with Plowboys Yard Bird rub...

Thanks for looking...
post #2 of 24
Nice Elly, the brisket looks great but them ribs look outstanding to me. I bet Big Al is glad you got up a 6 am to start that delicious looking meal.
post #3 of 24
nice, really givin' that fancy BGE a workout...
post #4 of 24
Look'in Good PDT_Armataz_01_34.gif
post #5 of 24
Great looking Q!
post #6 of 24
PDT_Armataz_01_37.gifI just got through battling the weeds in the yard. I wish I had some of your ribs for lunch right now.
post #7 of 24
sure looks good!!!!!!!!!
post #8 of 24
Those ribs look awesome and that rub I have used here before. As for the brisket did you get an answer to the membrain that you were questioning this morning??? I'm sure Big Al enjoy you effoerts for the day and the evenings dinner.PDT_Armataz_01_37.gif
post #9 of 24
Thread Starter 
Thanks Guys!
Yep - I got the membrane answer I was looking for.
Here are the last of the pictures...
The wings....

The butter...

The bread... VERY good

The Brisket...

My dinner....

post #10 of 24
Looks Great Elly...PDT_Armataz_01_37.gif
post #11 of 24
Elly, can you tell use how you smoked the wings?
post #12 of 24
PDT_Armataz_01_37.gifCongratulations to you on a very successful day of Smokes.....
post #13 of 24
My compliments, very nice looking Q and a great smoke ring too.
post #14 of 24
Thread Starter 
Sure - I doused them with some Plowboys Yardbird rub and threw them on the BGE at 220 for about an hour indirect- then I cranked up the gasser and threw them on for about 5-10 minutes to crisp up the skin - you can see that some pieces got "crispier" then others. The 4 of us went through those in about 10 minutes...

I usually like to do my chicken raised direct, but I was feeling lazy and didn't want to have to take out the plate setter and put in my adjustable rig - not that it's difficult - I just didn't want to.
post #15 of 24
Wow excellent job that had to be good
post #16 of 24
That all looks awesome. Bone Suckin rub and sauce are my favorites. Perfect balance of sweet and heat.PDT_Armataz_01_37.gif
post #17 of 24
Delicious looking Qview. Very nice photos too!!!

post #18 of 24
Very nice. Everything looked great. I especially like the wings.
post #19 of 24
WOW. Everything looks great. I can come over for dinner anytime PDT_Armataz_01_12.gif
post #20 of 24
Great looking meal. I love finishing wings on the grill. My wife only likes them deep fried because "It is the only way to get the skin crispy"
Your pictures had me druling like Homer Simpson!
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