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Brisket sliders courtesy of @texanofthenorth

bweekes
bweekes Posts: 725
in EggHead Forum
After having @TexanOfTheNorth's brisket sliders at last year's Toronto eggfest, I was in awe. Well, fast forward a few months and I finally got around to trying them myself. I mixed in some beef short rib into the brisket point meat. This was probably one of my favourite cooks on the egg - they turned out amazing. 
Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Comments

  • DoubleEgger
    DoubleEgger Posts: 19,197
    Looking good! Haven't seen you around for a while. Glad to have you back. 
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  • johnmitchell
    johnmitchell Posts: 7,366
    Truly amazing... They look fantastic and I bet tasted so good..  Your third plated pic.... WOW !!!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • GATraveller
    GATraveller Posts: 8,207
    Looks incredible. Love some brisket burgers. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • bweekes
    bweekes Posts: 725
    Thanks everyone. By the way, l I really need to improve on my photo skills. Looking at these pics this morning and they don't do the sliders justice. Don't intend on reaching hapster status, but just better than I am now. Lol. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • gonepostal
    gonepostal Posts: 724
    Wow!! I have got to figure out how to do this...
    Wetumpka, Alabama
    LBGE and MM
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  • bweekes
    bweekes Posts: 725
    gonepostal said:
    Wow!! I have got to figure out how to do this...
    @gonepostal it's pretty easy. I used a brisket and trimmed most of the exterior fat off. And on @TexanOfTheNorth's advice, I also removed the fat from between the point and flat. Ground it all up, seasoned with salt and pepper and cooked at 400 degrees raised direct for about 5-7 minutes per side. The only other tip is to ensure the meat and grinder components are very cold before grinding. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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