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Old 12-17-2006, 10:38 PM   #1
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Cliff's Christmas Cook

I am typing from Texas. I am here for Christmas with the family. I have a interestiing cook coming up.

Two Butts
Three racks of spares
One brisket flat
Two chickens

Lots of different cook times and all will be served around 5:00

It is going to be a long night and day. Brother Brex will be here about 8:00am to back me up.

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Old 12-18-2006, 03:55 AM   #2
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Go boys, go!
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Old 12-18-2006, 04:43 AM   #3
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Sounds like a good meal to me so far. Sides?

Merry Christmas guys.
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Old 12-18-2006, 05:00 AM   #4
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Butts are on at 4:00am rubbed with mustard and Texas BBQ Rub.

Some of you may remember me mentioning that I lost my Dad to throat cancer back in Feb. of this year.

I was telling my mom about a particular sample of rub we are going to use on chicken today and others that I wanted to try. She went to the pantry and came out with a bag of TX BBQ rub that my dad had bought but only taste tested. I decided to do both butts with that rub.
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Old 12-18-2006, 05:01 AM   #5
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Quote:
Originally Posted by Finney
Sounds like a good meal to me so far. Sides?

Merry Christmas guys.
That is a good question Chris. I hope my mom make some sides.
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Old 12-18-2006, 05:06 AM   #6
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I like your idea of using the Texas BBQ rub, kinda of like in memory of your father.
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Old 12-18-2006, 05:43 AM   #7
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Here are some early morning pics just incase someone thinks I am not really cooking today.

I started at 3:00. Coal bed was ready about 4:00



Butts on at 4:00 and brisket on at 5:00 in the am.

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Old 12-18-2006, 06:05 AM   #8
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That looks darn good!!

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Old 12-18-2006, 07:16 AM   #9
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You go guys...looks like the makings of a great cook..
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Old 12-18-2006, 10:58 PM   #10
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Cook came together pretty well. I missed the chicken turn in by about thirty minutes.

I thought the small brisket flat would be dry after sitting in the cooler for five hours but it was still real tender.



The butts were outstanding. This was my first time using TX BBQ Rub. I wasn't sure about it because of the high brown sugar content but it was very good. I foiled at 165, pulled at 200 and rested for 3 hours.



Three different rubs on the ribs. Wolfe rub original was the only one that met my expectations.



Chickens just did not want to get up to temp so they were a little late coming off the pit even after cranking the heat up a bit to get them finished.

I was the only one that got a taste of them They were juicy and tender.





Merry Christmas to everyone from Cliff, Brex and Family.

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