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
I cubed up the trimmed fat and placed it un a foil pan below.....
I ran the RT1250 at 265 for 6 hours till the IT was 165 and a nice bark.......
The Rendered Tallow is perfect!!!!
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
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.....
I just liked this picture.....it really shows off the spices!
These went on the RT at the 235....
After 2.5 hours I mopped them and wrapped them in foil (loosely)
Back on for 40 min in the boat!
Finally Dinner time came.....
First the brisket, it got done at 4 and rested in the oven at 170 till 5:30....
Next the ribs, they were pulled at 5:10 and rested in the same oven till 5:30.....
Finally the slicing!
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!
Combo Flavor Money Shot!
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
I cubed up the trimmed fat and placed it un a foil pan below.....
I ran the RT1250 at 265 for 6 hours till the IT was 165 and a nice bark.......
The Rendered Tallow is perfect!!!!
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
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.....
I just liked this picture.....it really shows off the spices!
These went on the RT at the 235....
After 2.5 hours I mopped them and wrapped them in foil (loosely)
Back on for 40 min in the boat!
Finally Dinner time came.....
First the brisket, it got done at 4 and rested in the oven at 170 till 5:30....
Next the ribs, they were pulled at 5:10 and rested in the same oven till 5:30.....
Finally the slicing!
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!
Combo Flavor Money Shot!
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