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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-27-2011, 03:20 PM   #1
martyleach
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Default Packer Brisket, Baked Beans and BigButz - A winning combo!

Note: This is also the entry I have submitted for the Throwdown "By Brethren for Brethren" where we highlight some of the great products that are made by some of our Brethren members. Go check out the Throwdowns. They are fun!

I had family come into town Friday, so it gave me a great reason to Q and eat. I smoked up the brisket that Brethren R2Egg2Q (John) was kind enough to snag for me at a great price.

With that I made us some BBQ beans based on a recipe posted by patiodaddio and modified a bit.

And while the beans were on the BGE in my Dutch Oven, there was extra space for a few MOINK balls to just slip in there...

I included the following awesome brethren products.

Brisket
Plowboy's Bovine Bold followed with Simply Marvelous Sweet and Spicy when I separated the point from the flat.
BigButz Original BBQ sauce was added to the burnt tips
BigButz Hot, Cranberry and Original were on the table when the food was put out. They devoured the Original and had lots of questions like....where did you get this??? Personally, I'm kinda fond of the Cranberry cause of its cute label.

MOINKs
Simply Marvelous Cherry rub
Big Butz Original BBQ sauce
They were cooked on the ever so awesome Frogmats. I don't know how i ever cooked without them.

I purchased the most of the rubs and one of the BBQ sauces from
GreenLeaf BBQ in Livermore. Great store, great people

BBQ Beans
I normally would have added more Ketchup and Honey but reduced those portions and substituted BigButz Hot BBQ sauce. I made a huge pot of beans and they were almost all gone. Putting some of the cooked point meat in the beans and cooking in the Dutch oven for about 2 hours made this one nice eat.




Some great rub!


On the egg, ready to go!


Pulled after 11.5 hours about 245deg


Gettin ready to slather and make burnt tips


BBQ bean fixins


Just one happy family sitting on a Frogmat


The sliced Brisket and what was left of the MOINKs and Burnt Tips.


Thanks for looking.
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Unread 02-27-2011, 03:32 PM   #2
Big Stogie
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That brisket looks good! JOB WELL DONE.
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Unread 02-27-2011, 03:34 PM   #3
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looks real good cant go wrong with toms sauce
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Unread 02-27-2011, 04:34 PM   #4
Garyclaw
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Oh wow Marty!! An excellent combo indeed. It all looks wonderful!!
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Unread 02-27-2011, 05:47 PM   #5
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I'd totally and utterly hit da hell outta dat!!!Thanks for sharing this Pron Brother, Awesome!!!Peppa!!!
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Unread 02-27-2011, 05:54 PM   #6
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Nailed it!
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Unread 02-27-2011, 05:57 PM   #7
Mister Bob
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That brisket looks great! Nice job!
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Unread 02-27-2011, 06:03 PM   #8
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Job well done Brisket looks great
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Unread 02-27-2011, 07:14 PM   #9
Big George's BBQ
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Very Very Nice
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Unread 02-27-2011, 07:21 PM   #10
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Well done marty
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Unread 02-27-2011, 07:22 PM   #11
landarc
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Great work Marty, yeah, that Big Butz is some good stuff on brisket.
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Unread 02-27-2011, 09:06 PM   #12
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brisket looks amazing....incredible barkage....
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Unread 02-27-2011, 09:31 PM   #13
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I said it before but, I'll say it again. Abso-farkin-lutely spectacular! Well done sir!
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Unread 02-27-2011, 09:38 PM   #14
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As said in the TD thread.....

NICE brisky! Great lookin' bark!
Nailed that one, you did!
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Unread 02-27-2011, 09:39 PM   #15
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The bark says everything. So good!
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