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Recent content by seaham358

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  1. seaham358

    Brisket on the Camp Chef

    separated the flat (top ) from point. They were 205-207 and probed good..but the point could have been on for another hour or 2 to render more fat out and the flat was not very tender. Thinking that could have been left on for another hour. Good flavor just not my best.. not the best cut of...
  2. seaham358

    A labor day weekend smorgasbord (Heavy Q-Vue)

    That's TON off Meat... Looks awesome..
  3. seaham358

    Brisket on the Camp Chef

    173° and I wrapped it in foil tight with just a small amount of the beef injection.
  4. seaham358

    Brisket on the Camp Chef

    7 hrs in and it's 169°
  5. seaham358

    Labor Day Prime Rib

    Looks awesome. What's the rub?
  6. seaham358

    Brisket on the Camp Chef

    After thinking about it I just switched over to a Hickory Blend pellet for the rest of the smoke.
  7. seaham358

    Brisket on the Camp Chef

    Around a 15lb brisket with S&P on and injected with a beef base mixture. This is 3 hours its at 125° and looking good. Have the smoke tube going also. Using Pit Boss Fruit pellets.
  8. seaham358

    My Birthday bucket list

    You better get there at sunrise.. From what I have heard and seen on videos they pretty much sell out before they even open. Sounds like a great trip
  9. seaham358

    First Spatchcock Chicken

    Came out real good. I did not get a strong flavor from the white sauce which I basted with every 20 min. Very moist.
  10. seaham358

    First Spatchcock Chicken

    Purdue and pumped with injection Almost 3 hrs in.
  11. seaham358

    First Spatchcock Chicken

    I found a recipe online and made it. I found many that said it was BBG recipe but they were different. Who knows the "real" recipe? I would like it
  12. seaham358

    First Spatchcock Chicken

    Injected with Olive garden dressing and just used salt and pepper for the rub. 2nd pic is first coating of Alabama white sauce. Left wing dry to taste without sauce.
  13. seaham358

    Using the Turkey cannon for Yard Bird

    Amazon.. This one is made by Camp Chef..
  14. seaham358

    Using the Turkey cannon for Yard Bird

    I will have to use it a couple more times.. the wings got super crispy because I just let them hang, the underside also had some crisp to the skin. I used apple juice in it and it added no flavor that I could taste. I figured for what it cost why not try it.
  15. seaham358

    Yesterday's smoked Corned Beef

    Thanks, I really liked just the kosher salt and course pepper. Sometimes you just have to keep it simple.
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