Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Brisket Chimichanga (Leftover Brisket idea)

I smoked a small packer brisket for competition practice yesterday, 10 lbs before trimming. 

Injected with beef broth and Bragg's liquid aminos.  Rub was pepper/salt/garlic based.
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Did low/slow at 250f with hickory/cherry for the smoke.

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Tonight I needed a quick dinner after my son's football practice so I warmed up the burned ends in some au jus and then diced them.  Put it in a tortilla with Mexican rice, cheese, black olives, and green onion then deep fried it. 

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Topped it with some queso and we were in business!

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It was a lot better than just driving through Taco Bell ;)

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