Epcot International Flower & Garden Festival 2014 – The Smokehouse Beef Brisket and Pulled Pork

We liked the Beef Brisket and the Pulled Pork quite a bit last year when they debuted at the Flower and Garden Festival; so much so that we’ve talked about them to each other and anyone else who’d listen.

Smoked Beef Brisket and Pulled Pig Slider

Smoked Beef Brisket and Pulled Pig Slider

First off, let me point out that the pulled pig isn’t SLIDER sized, it’s the size of a regular barbecue sandwich if you’re from North Carolina. Second, the piece of brisket is also decent sized. Third, we hope to get these again before the Festival ends (plenty of time, it runs until May 18).

Now, on to our review!

Pulled Pig

Pulled Pig

The slaw wasn’t impressive this year. Last year, we went on about it’s texture and flavor, this year… it seemed a bit soggy. The pork itself seemed “cool” (I hesitate to call food cold unless it’s just come out of the refrigerator or the freezer), and Nick thought it was pretty dried out. We put some of the “hot barbecue sauce” on it and that helped a bit (BTW the barbecue sauce containers were not easy to work with, they got clogged repeatedly, maybe the hole needs to be enlarged). Unlike last year, we didn’t eat the bun.

We thought that the Magic Hat #9 and the Maduro went well with the pork, the Magic Hat #9 was a bit better.

Overall, this was okay but not great.

Beef Brisket with Jalapeño Cornbread and Collard Greens

Beef Brisket with Jalapeño Cornbread and Collard Greens

Thank you for having the courage to sell collard greens! This year there was a good vinegary-ness to them but the pot likker that we enjoyed so much last year wasn’t in our dish… and the cornbread needed it (frankly, it was dry – why oh why does cornbread fall into two categories everywhere? dry or sweet & greasy?). The beef brisket wasn’t as dried out as last year (we had to liberally apply barbecue sauce last year), the bark was very nice, and the flavor was quite good.

As much as we like pulled pork, I think I’d vote to get this again if forced to chose.

Beef Brisket posing for it's close-up

Beef Brisket posing for it’s close-up

We aren’t sure why there’s the difference this year… Maybe because on our one visit last year, Chef Jens Dahlmann was serving up the food? Or possibly because of the difference in time of day… this year we stopped by in the evening and last year we stopped by before 2 o’clock.

Notes from Nora: Regardless, I hope that we stop by again. We still need to try the “turkey rib” and I’d like to get the brisket again. (Yes, Calvin and Kate, I’m giving up my “I don’t eat beef” mantle – I’m turning back into a carnivore).

Notes from Nick: The brisket was better than the pork and the Magic Hat #9 went best with both. Maybe next time, that’s the only beer to get.

A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.