Meat Trifecta Plate!....lots of pics

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civilsmoker

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So actually had some time to do some smoking on Sunday so decided to have a meat plate that turned into a Trifecta of Flavor!

Started with a small section of brisket flat that I 1/4" fat trimmed, scored at 45 deg diamond then coated with butter and my new Asian style rub
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I cubed up the trimmed fat and placed it un a foil pan below.....
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I ran the RT1250 at 265 for 6 hours till the IT was 165 and a nice bark.......
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The Rendered Tallow is perfect!!!!
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Now I'm going to treat this flat like I do chuck......I placed the piece in the rendered tallow (I basted it as well) and then covered the pan with foil.... and dropped the temp to 235 to prep for some BB's
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I picked up a couple racks of the new BB's (the mini's with no loin meat on them) and seasoned them up with the same rub and mustard binder.....
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I just liked this picture.....it really shows off the spices!
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These went on the RT at the 235....
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After 2.5 hours I mopped them and wrapped them in foil (loosely)
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Back on for 40 min in the boat!
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Finally Dinner time came.....

First the brisket, it got done at 4 and rested in the oven at 170 till 5:30....
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Next the ribs, they were pulled at 5:10 and rested in the same oven till 5:30.....
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Finally the slicing!

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Now the Trifecta Plate..... The ribs and brisket is jointed with a coconut slow cooked chicken curry..... I was worried the flavors might not match but oh man they made magic!
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Combo Flavor Money Shot!
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SmokinEdge

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Nicely done, looks very delicious!
This has me thinking about smoked brisket confit.
 

civilsmoker

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Yummy, it all looks really delicious. That curry really makes the plate pop! Nicely done
Many thanks CTX! The curry is my wife's thing she makes it all from scratch and it is over the top tasty!!!
Nicely done, looks very delicious!
This has me thinking about smoked brisket confit.
The "tallow boat" made for some nice flavoring and dressing afterwards!
 

civilsmoker

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I've posted this before but thought I would post it again...

1/4C each smoked paprika, granulated onion, granulated garlic, turbinado cane sugar.
2 Tbsp each brown sugar, granulated sugar
1 Tbsp Japanese seven spice
1 Tsp Chinese five spice,
2 Tsp gochugaru Korean style red pepper
1/2 Tsp each ginger, lemon pepper
1 Tbsp & 1 Tsp kosher salt, coarse

1 Tbsp mushroom powder…. This is an add from my previous post...it really helps round the flavor out and blends it together.

Mop, of a cup of chicken stock (reduced by 1/2), then a Tbsp each of rub, turbinado & granulated sugars, and butter
 

jcam222

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Nailed it like usual! All flavors I love. All the pics are money but that full finished rack of ribs is phone licker material haha. Gonna swap out the sweetener on that rub and give it a go soon. Thanks!
 
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civilsmoker

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That's a fantastic looking plate . Nice work .
Many thanks chop! Things were looking good to me so kept taking pics.....ending up with alot!
Nailed it like usual! All flavors I love. All the pics are money but that full finished rack of ribs is phone licker material haha. Gonna swap out the sweetener on that rub and give it a go soon. Thanks!
Thanks jcam!.....I just wish I could make some real $$ with the pics! LOL, I don't think phone ribs taste very well....LOL

PS, yes you need to try the rub, its tasty!
looks awesome, so good!!! thanks for sharing it!
Thanks tberm!
 

civilsmoker

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Beautiful plate of food , and sign me up for the coconut curry chicken

David
Thanks, DRK! My wife makes up the curry, I know she crock pots the chicken in a marinade then pulls it, it has a sweet soy hint to it then when added to the curry just makes the taste buds happy! I will be trying brisket over a Thai peanut salad for dinner.....I'm excited to see how the combo works.....
 
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civilsmoker

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So my wife had made up a Thai peanut salad to go with the curry but since my trifecta plate was well FULL, I waited till tonight.

I made up the salad then put some reserved tallow in a searing hot pan (about 1/8 deep worth) then "tallow seared the brisket slices". I lightly dusted them with the rub to caramelize them...... The results well the pictures show it!!!!
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All I can say is I'm HOOKED now this was crazy crazy good flavor!
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The tallow sear was the money maker for the next day warm up on the brisket! I will be doing that again and again!
 

gmc2003

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Nicely done Civil, those are some gorgeous looking and tasty plates.

Point for sure
Chris
 

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