The fun in the kitchen began on Saturday night. Whipped up 2 different dry rubs (one for KC, one for Carolina) and a mustard-based rub for the KC style brisket, and then coated the pork in dry rub to refrigerate overnight. Morning came early on Sunday. 5 am wake-up call. Yikes! I did mention that this was serious business! Started making the BBQ sauce for the KC brisket, put both the dry rub and mustard rub on the KC brisket and returned it to the refrigerator to marinade, and then made the sauce for the Carolina pulled pork. Since the Texas style beef brisket was going in the dutch oven instead of being smoked on the grill, it was definitely the easiest prep. Coat meat in dry rub, place in dutch oven, whisk liquid ingredients together, pour over meat, place lid on pot & put into oven. Easy as pie. Next, bagged up all of the "supplies" for the KC brisket and Carolina pork and headed over to Reid and Aly's to give them instructions for the approx 6 hours of smoking which they had so kindly agreed to do for me.
I must say, the super long "serious" business day was worth it. The BBQ was AMAZING!! It's definitely going to be an annual event. In fact, there has already been talk of renting a smoker next year!! Maybe we'll go big and get a whole pig! Nothing says BBQ better than a good old fashioned pig roast! Until then .....
