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Brisket Nachos

YukonRon
YukonRon Posts: 17,112
in Poultry
Left over brisket, made some burnt ends, and made nachos tonight. Delicious big pile of goodness.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,620
    Man o man Ron that looks good!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • GregW
    GregW Posts: 2,678
    Now that looks great.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I'd hit that hard.  Got a bunch of frozen leftover brisket. Sometime this week...
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  • blasting
    blasting Posts: 6,262

    Ron, those look delish, I think I could put that whole plate away right now.  Extra points for your frresh manny.

    Phoenix 
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  • northGAcock
    northGAcock Posts: 15,172
    Ron.....batching it doesn't suck....those look outstanding.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    northGAcock said:
    Ron.....batching it doesn't suck....those look outstanding.
    The hippy speaks the truth
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  • SciAggie
    SciAggie Posts: 6,481
    YukonRon said:
     Delicious big pile of goodness.
    That says it all right there. I would enjoy that meal. 
    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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  • g8golfer
    g8golfer Posts: 1,025
    Looking good Ron. Just put my brisket on about an hour ago. I update you tomorrow.
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  • YukonRon
    YukonRon Posts: 17,112
    JohnnyTarheel said:
    Man o man Ron that looks good!!
    Thank you brother Johnny. They came out better than I thought. Salsa wasn't as chunky as I liked it. Still really good.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,112
    GregW said:
    Now that looks great.
    Greg,
    Appreciate the kind words. They were pretty good.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,112
    theyolksonyou said:
    I'd hit that hard.  Got a bunch of frozen leftover brisket. Sometime this week...
    I have some point left I am dedicating to sammies this week.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,112
    blasting said:

    Ron, those look delish, I think I could put that whole plate away right now.  Extra points for your frresh manny.

    @blasting The reason I did not get back sooner, was because I was jamming that stuff down my throat as fast as I could.
    Thank you for your kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,112
    northGAcock said:
    Ron.....batching it doesn't suck....those look outstanding.
    Thank you brother, appreciate the kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,112
    theyolksonyou said:
    northGAcock said:
    Ron.....batching it doesn't suck....those look outstanding.
    The hippy speaks the truth
    The Hippy is wise.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,112
    SciAggie said:
    YukonRon said:
     Delicious big pile of goodness.
    That says it all right there. I would enjoy that meal. 
    Simple, fast and delicious. My kind of meal.
    Thank you for the kind words my friend.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,112
    g8golfer said:
    Looking good Ron. Just put my brisket on about an hour ago. I update you tomorrow.
    Good luck, the BGE is driving now. Enjoy the ride my friend.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • reinhart36
    reinhart36 Posts: 253
    Beautiful, and excellent idea.  I have a chunk of leftover frozen brisket I'd been thinking of using for chilli, but now my plan is hosed...  I need to consider nachos..
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  • YukonRon
    YukonRon Posts: 17,112
    reinhart36 said:
    Beautiful, and excellent idea.  I have a chunk of leftover frozen brisket I'd been thinking of using for chilli, but now my plan is hosed...  I need to consider nachos..
    We enjoyed ours. I typically make chili ( My Beautiful Wife says it is the best ever) but this time I used some for Nachos, and they were good enough to get Suzy to tell me we should do this again. We will.
    Thank you for the kind words. Brisket gives you a ton of options and great opportunities.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 34,245
    @YukonRon said; "Brisket gives you a ton of options and great opportunities."
    True pearl of wisdom right there-although I do have an issue with the sacrifice to the burnt ends god.  =)  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • YukonRon
    YukonRon Posts: 17,112
    edited March 2017
    lousubcap said:
    @YukonRon said; "Brisket gives you a ton of options and great opportunities."
    True pearl of wisdom right there-although I do have an issue with the sacrifice to the burnt ends god.  =)  
    LOL 'Cap. I used one slice of point, which was cut, from the other night, and saved. The rest was from the flat that was truly the burnt end.
    The rest of the point will be sliced thin, placed on French bread for sammies this week. I learned from the Master. Take a bow sir! :)
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • da87
    da87 Posts: 640
    Looks awesome!  With the motivation of your last brisket and the great advice and support of @YukonRon and @lousubcap i just put my first brisket on. 
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • YukonRon
    YukonRon Posts: 17,112
    edited March 2017
    da87 said:
    Looks awesome!  With the motivation of your last brisket and the great advice and support of @YukonRon and @lousubcap i just put my first brisket on. 
    Congrats!!!! Enjoy the ride, let me know if I can help. My daughter is sick, and I am going to be up most of the night anyway with her.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • da87
    da87 Posts: 640
    No fun when the kids are sick for them or you, hope she's feeling better soon and you can get some sleep!  Thanks for the kind offer; hoping I can't go too far off the rails the first 6 or 8 hours....  After that all bets are off and I'm sure you'll hear from me. Remembered a trick from the forum when the brisket was too big for the large, at some point will the brisket shrink enough that I can pull the brick?

    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • YukonRon
    YukonRon Posts: 17,112
    It will shrink. I have an XL, and as of yet not had one large enough to brick. I am thinking at some point you might be able to, if you find it necessary to do so. I would just let it ride if it does not create any problems.
    Good luck, feel free to contact me anytime.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 34,245
    I have had to "brick" the brisket on quite a few occasions.  Shrinkage will play out and you can go flat.  Just make sure to foil protect any section that is outside your heat deflector.  
    Can't tell from the pic but when you remove the brick, put the point toward the back/hinge-hotter back there and the point can take the heat.  It is just along for the ride.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • da87
    da87 Posts: 640
    Thanks!  @lousubcap the point is in the back, but a bit offset left to match the drip pan that I had to angle to fit around the plate setter leg that I always set at 12 o'clock. At the start (and still on) I foiled the thinnest part of the flat just to be sure. The drip pan extends past the plate setter so the point is "covered" by the drip pan but not the plate setter, should I foil the point?  

    Here we are 9 1/2 hours in, IT 133


    The girls had a blast being up and outside with me all night!


    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • lousubcap
    lousubcap Posts: 34,245
    The point should be just fine with your set-up.  Enjoy the remainder of the cook and eats.  You've got this.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • da87
    da87 Posts: 640
    Thanks @lousubcap!  You and @YukonRon have been great help and support!  Unfortunately just realized I'm out of butcher paper and the local cooking store doesn't stock it...  going to ask the butcher at the supermarket if I can have a big piece, but if not will FTC in place if BPTC kill the bark?

    @YukonRon, inhope
    your daughter is better!
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • YukonRon
    YukonRon Posts: 17,112
    Thank you for the well wishes for rhe princess. Foil will have an effect on bark. Great idea going to the butcher for paper. I went there for string to tie up a roast and they gave me 50 feet.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 34,245
    @da87 -  give the Franklin wrap video a look.  As long as you give the cow around a 20 minute rest on a cooling rack (stop the carry -over cooking) then no worries with using the FTC for the hold.  Bark will be just fine.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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