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I am getting ready to fire up Charlie Murphy for an afternoon Brisket tomorrow. All trimmed up and rubbed with salt/pepper and a smidge of Black Ops. 225* I’m shooting for with some Hickory in the smoke pot.

I prepared some shorties yesterday whilst I was marinating my Tri Tip I decided to experiment on making a a home made coffee rub .brown sugar,smoked paprika,ground pepperberry, sea salt,ground coffee,cinnamon,allspice,garlic and onion powder and some cumin ..and vacuum sealed them the pepperberry was starting to leach out its juices. .took them out of the fridge today ..and gave them some more rub .on they go at 250 over cherry.the rub had a nice bite to it will be interesting if it mellows out during the cook whilst I'm waiting I need a drink and a snack lol. Outback kamado Bar and Grill

Separated the point and both are resting before guests arrive. I’ll take some sliced picks and burnt ends shortly!!!

It turned out great Outback kamado Bar and Grill

Beautiful! Those burnt ends certainly look delicious.

Nicely done! And calling your grill "Charlie Murphy" still cracks me up!!

My rub is looking good.time for a rest Outback kamado Bar and Grill

Good eatin and you have effectively put this on my dinner menu again soon! Sent from my iPhone using Tapatalk

Now that is a mouthful. [emoji4][emoji4]

That brisket is going to be sòoooooooo delicious. [emoji7][emoji7][emoji4]

I know your Tri Tip will come out really tasty. Here is a Rub I use for Santa Maria Tri Tip. Might want to try this in the future. Santa Maria Rub (enough for a 4 pound roast) 1 Tbsp Kosher salt 1 Tbsp finely ground black pepper 1 Tbsp garlic powder 1 Tbsp onion powder 1 teaspoon cayenne 1 Tbsp dried oregano 1 teaspoon dry rosemary (or fresh, finely minced) 1/2 teaspoon dry sage Read more: http://www.simplyrecipes.com/recipes/santa_maria_style_tri_tip/#ixzz4wqEU1SUQ

I really like the grill mates marinades. I use them all the time. Love your coozie.

You have it all in Australia. [emoji4]