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Brisket taco

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texaswig
texaswig Posts: 2,682
in EggHead Forum
I trimmed it till aaron Franklin would have cried. Im telling you I killed it. Rubbed it with salt lick garlic rub. Smoked it at 300 for 2.5 hours. Then put it a pan with beef broth mixed with a cup each bbq sauce and ketchup. Then 325 for 4 more hours. Came out perfect. 

2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

scott 
Greenville Tx
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  • Hotch
    Hotch Posts: 3,564
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    What, no phone call?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Robo2015
    Robo2015 Posts: 267
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    Bravo!!!
    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • johnnyp
    johnnyp Posts: 3,932
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    Killer 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • texaswig
    texaswig Posts: 2,682
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    @Hotch it's was a experiment. I'm gonna be doing more this way. Good and fast. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • SciAggie
    SciAggie Posts: 6,481
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    @texaswig I've been thinking along these lines recently. Your cook looks great. Was the broth, bbq sauce, and ketchup your concoction or a recipe? After the cook, would you make any change to the liquid mixture?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
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    Yup!  Great cook!
    Sandy Springs & Dawsonville Ga
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  • texaswig
    texaswig Posts: 2,682
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    @SciAggie yep a cup each with 32oz (1 carton) of broth. I liked it like that. cutting all the fat off helps speed up the cooking and gives more surface for rub. Use a rub with a lot of black pepper. also forgot to mention is after putting in pan cover with foil. The slices came out pretty good. But the chop is where it's at with this. Best chopped beef I've ever made. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • caliking
    caliking Posts: 18,731
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    I'd hit that. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Legume
    Legume Posts: 14,627
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    That looks damn good!
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  • YukonRon
    YukonRon Posts: 16,989
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    Great post, beautiful cook! Love brisket tacos. 5 Stars!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Griffin
    Griffin Posts: 8,200
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    Looks outstanding, I'll take 3. What did you top them with?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Dyal_SC
    Dyal_SC Posts: 6,054
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    Yassssss!!  :flushed:
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  • texaswig
    texaswig Posts: 2,682
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    @Griffin a creamy vinegar-based slaw with Cilantro and cojita cheese. Couple dashes valentino Mexican hot sauce. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • nolaegghead
    nolaegghead Posts: 42,102
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    bravo!  Nice work - I like to see smoked meats turned into complex flavors in something more than slices of meat on a plate.
    ______________________________________________
    I love lamp..
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  • Mickey
    Mickey Posts: 19,674
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    You nailed it, wish you could mail them :D
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • 20stone
    20stone Posts: 1,961
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    Mmmmmmmm, tacoooos.

    That looks great.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Zippylip
    Zippylip Posts: 4,768
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    the preferred feast of Jim Rockford
    happy in the hut
    West Chester Pennsylvania
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  • Legume
    Legume Posts: 14,627
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    Nice Rockford reference.
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  • Zippylip
    Zippylip Posts: 4,768
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    Legume said:
    Nice Rockford reference.
    watched it as a kid in the 70's & every opportunity since in reruns, recently began a straight run through on Netflix, it's a timeless piece of genius & for my money Rockford is the greatest character in tv history, love that bastard
    happy in the hut
    West Chester Pennsylvania
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  • onedbguru
    onedbguru Posts: 1,647
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    Where's mine?? 
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  • Legume
    Legume Posts: 14,627
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    Zippylip said:
    Legume said:
    Nice Rockford reference.
    watched it as a kid in the 70's & every opportunity since in reruns, recently began a straight run through on Netflix, it's a timeless piece of genius & for my money Rockford is the greatest character in tv history, love that bastard
    Didn't know it was on Netflix, good time for a refresher.  He was snarcastic ahead of his time.
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