The trifecta

[Bryon Piequet]

Brisket, Pork Butt, and St. Louis style spare ribs, it was a long day yesterday with the 22.5.

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[AlWielgosz]

Bryon that looks delish! nice cook.

 

[Bob Mann]

Nice looking cook Bryon!

 

[Paul Kastner]

Putting the WSM to work. Great Job.

 

[Tony R]

Nice job!!
Tasty food you have on your plate.

 

[Brad Barger]

Very nice cook.

 

[John Solak]

Very nice looking plate of Q!!!

 

[Bob Bass]

Bryon...

WOW ! Excellent ! And a Big Congratulations on the Trifecta.

Only thing missing is the 9x9 box for judging. Won't need garnish. Those tasty looking samples are Excellent all on their very own ! ( insert 2 thumbs up here )

Bob

 

[Bryon Piequet]

Bryon...

WOW ! Excellent ! And a Big Congratulations on the Trifecta.

Only thing missing is the 9x9 box for judging. Won't need garnish. Those tasty looking samples are Excellent all on their very own ! ( insert 2 thumbs up here )

Bob

Thanks guys! I quickly made that plate just to take a photo, I was all really good also. I have been struggling a bit with Ribs by slightly overcooking them. This rack was perfect, no FOTB, just the right amount of tenderness and a perfect bite mark.

Brisket was excellent, I am finally starting to nail that down well. The Pork Butt might have been a tad overdone. Some of the parts were a bit soft. The pieces in the photo were excellent.

Now looking at the photo again, I missed cleaning the plate 100% before taking the photo, I guess I will get downgraded for appearence, LOL

 

[JimmyE]

Looks great to me, the important part is that tasted good, you can always get to the appearance thing later. Nice job man!

 

[Bob Bass]

I guess I will get downgraded for appearence, LOL

You're safe... Isn't in the rules Now if we're talking pooled sauce...

 

[Andy Beers]

Looks like it was time well spent