Trifecta of Meats (In progress)

MikeInTO · July 2017

We're hosting my father in law Sunday for his birthday and I thought I'd do it up right. Going to do brisket + pork butt + spare ribs + all the sides I can muster tomorrow in hopes of recreating a bbq joint. He's a big barbecue fan so I hope he's going to enjoy it.

Wife gave me some funny looks though as we have nearly 30 lbs of meat for 6 adults and a child. Oh well!

Image: https://us.v-cdn.net/5017260/uploads/editor/he/mya3z7a6l59b.jpg

Finally found some great sources for these special occasion meals. Brisket is a Wagyu 11 pounder - had no idea they were readily available in Toronto. Going to do a basic S&P + butcher paper wrap with oak a la Franklin's. Pork is from a local farm and looks great.

Image: https://us.v-cdn.net/5017260/uploads/editor/hb/rncvsbd717w8.jpg

Plan to start with brisket (just thrown on), pork putt to follow with a refresh of hickory and applewood. Ribs in the early afternoon for a 6pm dinner.

Finished a South Carolina mustard sauce, KC style sauce, and Piedmont style sauce (all via amazingribs - and all absolutely delicious). Should have bought a third squeeze bottle though (all apologies to anyone from North Carolina as your sauce was the thinnest hence the demotion to the water bottle - but I must say the tastiest!)

Image: https://us.v-cdn.net/5017260/uploads/editor/1g/0h1iod5qjuty.jpg

Have a great weekend everyone!
Mike

DoubleEgger · July 2017

Looking good.

MikeInTO · July 2017

Was running at 250 overnight and am already up to 170 on the brisket...was thinking it would take a bit longer to get to here. Hoping for a longish stall.

Image: https://us.v-cdn.net/5017260/uploads/editor/qe/uy4dqyn8csx4.jpg

Wrapped, pork butt on, and a few chunks of hickory mixed with the oak that hasn't yet burned off.

Image: https://us.v-cdn.net/5017260/uploads/editor/80/rx08htih1tfq.jpg

Love watching this thing go!

Image: https://us.v-cdn.net/5017260/uploads/editor/hv/it4652gwn681.jpg

MJG · July 2017

Nice. Go big or go home!

Nsdexter · July 2017

Where did you manage to get the brisket and was it frozen when you got it?

JohnInCarolina · July 2017

5 lbs per person is about typical in my house, so you should be fine

lousubcap · July 2017

Ambitious cook for sure. But the BGE karma will see you thru. Looking good right there. A true banquet waiting to be had. Enjoy the remainder of the cook and follow-on Q joint celebration.

Tak · July 2017

Nice!!!!!

Foghorn · July 2017

JohnInCarolina said:

5 lbs per person is about typical in my house, so you should be fine

That's the precooking weight. Not even a challenge.

MikeInTO · July 2017

Thanks for well wishes everyone! Fun day for sure.

Nsdexter said:

Where did you manage to get the brisket and was it frozen when you got it?

Grabbed it from the Paradise Farms small little butcher shop at Sheppard and Bayview. I didn't call ahead and they had a great selection of fresh ones.

CigarCityEgger · July 2017

Looks like it's going to be an awesome meal, staying tuned

MikeInTO · July 2017

Wow, the stall is real and scary. The brisket was just sitting at 170 or so forever and I was worried but has now jumped up to 190 . Probing pretty good I think but not quite there.

Image: https://us.v-cdn.net/5017260/uploads/editor/k0/qv00iwbpxg4i.jpg

Butt's on track too I hope! It's the forgotten sister so far.

jlsm · July 2017

Fantastic. Doing the ribs turbo?

MikeInTO · July 2017

jlsm said:

Fantastic. Doing the ribs turbo?

Thanks. I put the ribs on at 1 pm after taking the brisket off. Also wrapped the butt. I've been lucky with the 3/1/0.5 or so method with ribs. Hopefully that takes us to just before 6.

Image: https://us.v-cdn.net/5017260/uploads/editor/tc/gcez1q9kjqfu.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/64/pgtjuzlcw80s.jpg

The Cen-Tex Smoker · July 2017

Damn- putting in the effort today! Good eats await.

JNDATHP · July 2017

Looking real tasty!

ninnymugs · July 2017

I am new to the egg and I must say I need to get the rack that has 2 levels. Looks awesome for cooking multiple meats. Who makes those? The food looks amazing.

slovelad · July 2017

ninnymugs said:

I am new to the egg and I must say I need to get the rack that has 2 levels. Looks awesome for cooking multiple meats. Who makes those? The food looks amazing.

I believe that one is the green egg brand rack

The Cen-Tex Smoker · July 2017

If you are going aftermarket, get the ceramic Grill Store Adjustable Rig. It's a couple hundred dollars to get the full setup but well worth it.

https://ceramicgrillstore.com/

MikeInTO · July 2017

slovelad said:

ninnymugs said:

I am new to the egg and I must say I need to get the rack that has 2 levels. Looks awesome for cooking multiple meats. Who makes those? The food looks amazing.

I believe that one is the green egg brand rack

Thanks for the nice words @ninnymugs

Exactly.

I'm in Canada so I thought the Ceramic Grill Store rig would be very expensive with shipping and all but I should have went with it off the bat.

MikeInTO · July 2017

Loved this cook!

The Egg gods were feeling merciful on me today as everything turned out exactly as I had hoped and timing was spot on. Dinner was hot and ready to go at 6. I had never really had to do FTC before but what do you know 4.5 horus was perfect for the brisket. Still hot to the touch.

So much fun seeing why things work the way they do. Pulled pork was delicious with both the South Carolina mustard sauce (the surprise hit of the group) and of course the Western NC style (my fav). Both oddly similar yet different. Brisket had so much beef flavour salt and pepper alone were plenty.

Didn't grab as many brisket pics as I would have liked as I was slicing to order and felt strange stopping to take a pic.

Ribs and brisket were great on their own but the KC style sauce was perfect. Will definitely use the amazingribs sauce recipes again.

Image: https://us.v-cdn.net/5017260/uploads/editor/l2/c6urqrvlmtwm.jpg

Sides were also a hit - did corn bread, collard greens, mac&cheese, boston baked beans, and coleslaw.

Image: https://us.v-cdn.net/5017260/uploads/editor/7h/0mksugxp8c70.jpg

(My wife's plate - too embarrassed to show mine as it's this x 3).

My guests were great - very appreciative of the time and effort.

Hope everyone else had a great weekend,
Mike