Blowin smoke

Wolfpack

Was craving some brisket and found a soft flexible one that was about 13 lbs. trimmed a bit and cooked at 250 dome. It was faster than expected and was probe tender at around 200 in 12 hrs. It turned out really well- made smoked brisket nachos for dinner and tacos the next night- almost out of leftovers.

Wolfpack

Nachos- these were really good. Sautéed brisket with a little BBQ sauce and red enchilada sauce-

SGH

@Wolfpack‌
Looks like a winner to me. Excellent job! =D>

Wolfpack

Thanks @sgh

hashissmokin

Looks awesome  What a great idea!  Brisket nachos!

SGH

@Wolfpack‌
I thought I was the only one that made nachos out of brisket. Glad to know I'm not alone. Again that looks fantastic my friend. Quick question. Was you encroaching high into the dome? That can and will speed the cook due to reflective heat.

Wolfpack

@sgh- yes I was top tier of the adjustable rig- good thought that was definitely the reason.

SGH

If you have the means gasket level works much better for the primals and the subs in my opinion. By staying out of the dome it's much easier to hit the color you want as well. Please remember that this is just my opinion and what works well for me. I could be wrong my friend.

SGH

@Wolfpack‌
Just a tip. Encroaching high into the dome works miracles on chicken parts. There is no better way to cook chicken parts than high up in the dome on a big green egg. It is my cooker of choice and method of choice when cooking a parted chicken. What the dome does to the skin is outstanding to say the very least. Just thought I would share my friend.

johnmitchell

Wow what a great idea, and really a fantastic looking pic of the finished product..Congrats..I thought I smelt something good cooking in the Greensboro area...

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