Very pretty! Our grill is almost buried under snow so I am particularly envious of anything grilled! Enjoy!
Today we had two big bone in ribeye roasts, rubbed with Stubbs Beef rub and a bunch of minced garlic then out on the Primo XL at 225 until it hit 150. Yum! No pics, sorry.
I just did a 10lbs brisket for the Memorial Day holiday (9.5 hour smoke) and it was FABULOUS! Sooooper simple recipe, nothing fancy at all - dry rub with 1/4cup salt, 1/3 cup black pepper and 4 tablespoons of ground coriander. Trim the brisket (I had both point and flat together) and apply rub 24 hours before hand, let it sit in the fridge, uncovered. Place in the smoker (~250F) with fat-cap down and strips of bacon (~ 1 lb) across the top. After 2 hours in the smoke, do a Texas-crutch - pull the brisket off the smoker and wrap it in 2 sheets of heavy duty (the kind you get at Costco or Sam's club) aluminum foil...wrap it TIGHT! Then put it back into the smoker until the internal temperature reaches 205F (some folks like 195F...all up to the individual). Pull the foil wrapped brisket out of the smoker and let it sit in an ice cooler wrapped in towels (to reduce heat transfer) for at least 30mins to one hour.
Remove the brisket from the foil and slice thin.....it was soooooo tender!! Still have some left overs for tonight.