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Doing some smoking on the Primo XL today. Finished Pics.

 
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k.c.hawg
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PostPosted: Sun Apr 07 13 6:16 am    Post subject: Doing some smoking on the Primo XL today. Finished Pics. Reply with quote

As much as I love my Primo I have to admit I still like cooking my Brisket and Butts on the stickburner. I picked up some beautiful Butts this week @ .99 cents lb and while I was there I got a side of spares for $8 and change. I was doing a Butt for PP sandwiches at the ballpark on opening day in KC on Monday. With the Final 4 today and heavy rain coming in tommorow I decided on the set it and forget it on the Primo. I cut the spares to STL cut and rubbed them with The Slabs Bird and Bones. I rubbed the Butt with Head Country, a light dose of Turbindo Sugar and Cracked Black Pepper.

The Primo is loaded with lump and Hickory Chunks and I'm looking at the Butt coming off between 4 am and 7 am.

Man I love it when you can get cuts of meat like this for $8.80.










The Primo will be purring at 220 while I watch the Final 4. The ribs should be a nice 8 pm snack with some sausage that will be going on. It's a great 75 degree day so I think I'll sit out later tonight,drink a few cold beers and smell that Hickory doing it's thing.



This was a stubborn Butt!! It went right at 19 hours. I ran around 220 for the first 6 hours and bumped it up to 250. I had about a 3 hr period where the pit temp dropped to 200-210...at that point it had stalled at 163 and the internal temp actually dropped to 159. Got the temp back up to 250 and it finished well.







I did a quick soak on a lb. of Navy Beans. I sautéed Onions, Bell Pepper, Serrano Pepper and some diced Kibalsa to season my beans. Mrs KC made Potato Salad, Slaw and some Deviled Eggs.




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Last edited by k.c.hawg on Mon Apr 08 13 6:47 am; edited 1 time in total
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TX727
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PostPosted: Sun Apr 07 13 6:21 am    Post subject: Reply with quote

Off to a hell of a start KC! Looks good already. Can't wait to see those finished pics.

You're doing the same as I am. Just finished some ABT's and IBT's and they went quick. Beer is cold, and got some yardbird and sausages on the kettle. Wearing the colors of the Big Blue on my back so it should be a good night for some bball Very Happy

Just noticed, first pic...you started to put the rub on then realized you needed a pic of it correct?
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Last edited by TX727 on Sun Apr 07 13 6:26 am; edited 1 time in total
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Manana
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PostPosted: Sun Apr 07 13 6:25 am    Post subject: Reply with quote

Can't wait to see the finished product. Looks good so far.
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k.c.hawg
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PostPosted: Sun Apr 07 13 6:32 am    Post subject: Reply with quote

TX727 wrote:
Off to a hell of a start KC! Looks good already. Can't wait to see those finished pics.

You're doing the same as I am. Just finished some ABT's and IBT's and they went quick. Beer is cold, and got some yardbird and sausages on the kettle. Wearing the colors of the Big Blue on my back so it should be a good night for some bball Very Happy

Just noticed, first pic...you started to put the rub on then realized you needed a pic of it correct?


No....are you seeing a shadow maybe. I shot the first pic, turned it to shoot the other side and then put on a light coat of grape seed oil, hit it with Cracked Black Pepper, and a mix of Head Country and Turbinado Sugar.

Enjoy your Final 4 evening.
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1buckie
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PostPosted: Sun Apr 07 13 8:35 am    Post subject: Reply with quote

That's a REALLY nice butt..............very plump...... Very Happy

Staying tuned to this channel....... Cool
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Canadian Bacon
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PostPosted: Sun Apr 07 13 10:28 am    Post subject: Reply with quote

Nice cook so far k.c.hawg.....I find since I got my egg I have been getting a little lazy and my offset was neglected this winter.
I will have to make up for it this summer and give it a work out.
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k.c.hawg
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PostPosted: Mon Apr 08 13 6:50 am    Post subject: Reply with quote

Canadian Bacon wrote:
Nice cook so far k.c.hawg.....I find since I got my egg I have been getting a little lazy and my offset was neglected this winter.
I will have to make up for it this summer and give it a work out.


I found myself still sitting out on a nice Saturday night and babysitting it like I would the stickburner. We just ate and after hanging out til 3:15 am dinner was like taking a sleeping pill. I can't do it like I used to could!!
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texbbqpits
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PostPosted: Mon Apr 08 13 7:04 am    Post subject: Reply with quote

Finished pics look gret to me KC. Great colo and super plate up. Tom
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1buckie
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PostPosted: Mon Apr 08 13 8:47 am    Post subject: Reply with quote

Nice !!!!

and nice of Mrs. KC to gang up on the cook !!!

All looks very delishious !!!!

( I can't spell right when I see food like that !!!! )
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"Dam Silly Sumbitch"-- Myron Mixon
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It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
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Canadian Bacon
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PostPosted: Mon Apr 08 13 8:58 am    Post subject: Reply with quote

Wow...now that was worth waiting for.....great looking plate of BBQ.
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MacEggs
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PostPosted: Mon Apr 08 13 9:45 pm    Post subject: Reply with quote

That's a great looking plate up!! Very Happy

I don't see 75 degree weather in my future anytime soon. Crying or Very sad Wink
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PitBully
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PostPosted: Mon Apr 08 13 11:37 pm    Post subject: Reply with quote

That's some good eating, looks great!
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Manana
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PostPosted: Mon Apr 08 13 11:58 pm    Post subject: Reply with quote

Looks good!
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js-tx
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PostPosted: Thu Apr 11 13 1:02 am    Post subject: Reply with quote

Great looking Q there, nice! Love that primo XL... one day Smile

I'm guessing the grapeseed oil is used as a binder for your rub right? Is there a difference in what oil you use? I've used peanut oil before and seems to be ok.
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SauceBoss
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PostPosted: Thu Apr 11 13 2:47 am    Post subject: Reply with quote

Looks awesome!!! nice work !!
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k.c.hawg
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PostPosted: Thu Apr 11 13 7:15 am    Post subject: Reply with quote

js-tx wrote:
Great looking Q there, nice! Love that primo XL... one day Smile

I'm guessing the grapeseed oil is used as a binder for your rub right? Is there a difference in what oil you use? I've used peanut oil before and seems to be ok.


Yes it is. A good while back I heard a highly decorated competition cook pimping that it was the most neutral of oils, adding little to no flavor and he preferred it for searing and adhering his rub. I also use it when searing chops or steaks. It's smoke point is about the same as peanut oil. I still use olive oil at times when I'm looking for light flavoring.
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Horizon Marshall 20"
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UDS (Named Uddley by Mrs K.C.)
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Razorback born and bred!
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RollinontheRvr
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PostPosted: Thu Apr 11 13 8:18 am    Post subject: Reply with quote

Nice results K.C., very tasty lookin' grub. I am doing a pork butt on saturday for my mom's, son's, daughter's and last but not least my wife's birthdays. I hope mine turns out as good lookin' as yours.
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