Brisket on the Primo, + Tasty China | TigerDroppings.com

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tirebiter
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Member since Oct 2006
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Brisket on the Primo, + Tasty China



When company wants brisket, they get brisket although the pickings at Costco were rather limited:



Mustard, rub, foiled overnight in fridge:




9-hours later at 225-250. Forced air controller crapped out so I used a water pan to be on the safe side and it came out very moist:

Bark, bark - a young guest was heard to say "This is great":


Some ceramic Q'ers have been complaining about lump, lighting, trash/crumbled lump in other threads. I used Wicked Good on this cook, pieces are massive and dense, electric starter, roughly 75% of lump left after 9-hour cook although it is always a good idea to intersperse some less dense lump with WG on long cooks to maintain a more consistent fire:


GOAT says stay away from me you BBQing freak:


Friday PM dinner guaranteed to blow up the GI tract:
Hot and numbing eggplant, for whatever reason the dishes seemed twice as hot and I really like spicy:


Chicken with scallions & chile, had a lot of cumin and cilantro, + green beans, sizzled at the table on hot plate, Tasty China gets 10 thumbs up awesome:


Still recovering from being up way to late. Geaux Tigers!




This post was edited on 9/1 at 1:40 pm



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wickowick
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re: Brisket on the Primo, + Tasty China


That looks very good...





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John McClane
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re: Brisket on the Primo, + Tasty China


Brisket looks incredible





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OTIS2
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re: Brisket on the Primo, + Tasty China


Looks great. I'll pull one in 3 or so hours. Hope it's right.





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tirebiter
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re: Brisket on the Primo, + Tasty China


Rock it up. Pulled it at 190.





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AmosMosesAndTwins
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re: Brisket on the Primo, + Tasty China


Oh wow that looks sooooooo good.





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OTIS2
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re: Brisket on the Primo, + Tasty China


Was it tender at 190. That's been my target temp.





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tirebiter
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re: Brisket on the Primo, + Tasty China


yes. it rendered down. I foiled and put it in a hot box for about 40 mins. u gotta serve it when u slice it as it can dry out pretty fast. phone post.





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OTIS2
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re: Brisket on the Primo, + Tasty China


I just pulled mine with the point at 182...scared I'd take the flat too far. Foiled foe a rest right now.





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RaginCajunz
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re: Brisket on the Primo, + Tasty China


Tasty China is great. The wife and I ate at the one in Sandy Springs several months back. I've eaten at some authentic Sichuan places but this one was by far the spiciest place I've been. It was also my favorite!







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OTIS2
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re: Brisket on the Primo, + Tasty China


Whatever that dish is, it looks awesome.





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RaginCajunz
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re: Brisket on the Primo, + Tasty China


quote:

Whatever that dish is, it looks awesome.


I think they called it Shan City Chicken. You can get a dish very close to it at Omi called Chong Qing Chicken. Lots of chilies and sichuan peppercorns that numb the crap out of your mouth. The flavor is addicting.






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Kcrad
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re: Brisket on the Primo, + Tasty China


That food looks great.

Are you prepared for blastoff tomorrow morning?






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Kcrad
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re: Brisket on the Primo, + Tasty China


That food looks great.

Are you prepared for blastoff tomorrow morning?






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tirebiter
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Member since Oct 2006
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re: Brisket on the Primo, + Tasty China


quote:

Tasty China is great. The wife and I ate at the one in Sandy Springs several months back. I've eaten at some authentic Sichuan places but this one was by far the spiciest place I've been. It was also my favorite!


We have eaten at the Marietta location about 15x and the one by Ray's twice and like the Marietta location (the original) best. Can't go wrong either one, Marietta seems more consistent but the food Friday was absolutely on fire. Glad you enjoyed it.






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tirebiter
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re: Brisket on the Primo, + Tasty China


After leftovers last night the spicy chicken performed as expected with a strong kick of nitrous and flame out.


This post was edited on 9/2 at 9:31 am


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