What's for dinner?

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Early father's day dinner. Rather cook it myself than go buy some sub par restaurant meat.

3 days in the making.

Day 1 - dry rub and leave uncovered in fridge 24 hours for dry brine.

Day 2 - sous vide bath for 18 hours at 165 degrees.

Day 3 - remove from sous vide bath, ice bath for 2 hours, on smoker at 200 degrees for 4.5 hours. Soaked some apple wood chips and placed on the hardwood lump charcoal.

Just wrapped in foil, let it set for about an hour...then will be ready to taste heaven.

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I've said it before- you should be my neighbor
There’s a house down the street with a for rent sign out front 🤣✌🏻

Well they are off the smoker and in the fridge awaiting their time on the grill Sunday

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Beef Tenderloin for the wife and a 1lb ribeye for myself.
Sweet peppers stuffed with peeper jack cheese in the aluminum foil.
Baked potato and Texas toast in the oven 🤟

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Kids at grandmas house at the beach until Wednesday. Man oh man. 😎
 
Had to deal with some leftovers, so it was pulled pork nachos for appetizer
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Followed by leftover chicken shawarma mixed in with roasted spuds & lemon wedges, onions, parasols, herbs, and then we added a dollop of queso and sour cream.
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And some good bourbon, of course.
 
First brisket on the new Big Green Egg. Nothing special, just a small 7lb choice packer. If this goes well my next cook is a Boston butt.

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Results are in. The bark didn’t develop as well as I had hoped. Not enough smoke? Nice smoke ring tho. 🤷🏻‍♂️

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Nice. I have had a green egg for 11 years now. On my second one. Upgraded to a larger one. Love it, will never buy another grill. It can do so much, and so easy to regulate temps once you get the hang of it.
Also cool to get it up to about 900 degrees to sear a steak to perfection.
I’ve cooked burger patties once and this brisket was my second cook. Not sure why my bark didn’t form well. I did use a water pan under the rack, so maybe too much steam. Started it at 250F using the Egg Genius and it was rock solid. When it hit 160F on the internal probe I took a peek and saw no bark. Turned it up to 275F hoping to get some color, but at 170F I decided to wrap it and keep it from drying out. The fat cap didn’t render as well as I had hoped either. Next time I will skip the water pan and/or trim it more. It had about 1/8 inch of fat cap on the top and I removed 99% of the other hard fats I could find.
 
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