Question -- Brisket sliders

JacksDad

Hi all -

I'm going to smoke a nice whole packer brisket for a friend's upcoming holiday party. Since it's not my party, I'm not in charge of all the sides etc.

So I was going to bring my brisket, and slice on demand with small rolls (like King's Hawaiian) for people to make their own little slider sandwiches. 

Sound good? Anybody got any other recommendations? Or recommendations for sauces, different types of rolls, toppings to have on hand, etc.?

JacksDad

lousubcap

If your friend is in charge and is good with the sliders, your plan sounds fine.  It will definitely increase the number of servings.  King's Hawaiian slider rolls are perfect for what your describe.  I would offer sauces that you have had available in the past.  Toppings-I go nekked but thin sliced onions would work for me.  FWIW-

tarheelmatt

Some add on's: 

Pickled red onion
Pickles (all kinds maybe, bread and butter, kosher, etc)
Raw red onion
Thin sauce - tomato based sauce 
Thick sauce - tomato based sauce, but thicker and sweeter 
Horseradish sauce - I've taken a BBQ sauce above, added horseradish and mustard to kick it up 
Quail eggs

JacksDad

tarheelmatt said:

Some add on's: 

Pickled red onion
Pickles (all kinds maybe, bread and butter, kosher, etc)
Raw red onion
Thin sauce - tomato based sauce 
Thick sauce - tomato based sauce, but thicker and sweeter 
Horseradish sauce - I've taken a BBQ sauce above, added horseradish and mustard to kick it up 
Quail eggs

Awesome ideas, I will pick up a few of these. Thanks! 

The_Stache

Gator Pickles!

GoldenQ

What are Gator pickles???

Legume

Chop it, sauce it and enjoy the party.

bgebrent

GoldenQ said:

What are Gator pickles???

http://shop.creativecajuncooking.com/gator-pickles/

Good shid.  @Possumtrot gifted us some a few years back at N. GA Eggfest.  Great pickles and okra with a kick.  @The_Stache runs with Possumtrot.

Possumtrot

@The_Stache runs, I meander and peruse stuff

HendersonTRKing

Sweet/hot jalepenos (and pickles).  Good on pretty much everything.  Spectacular on sliders.  Esp. brisket sliders.

JacksDad

Thanks everyone. 

I picked up the suspect in question this morning:

lousubcap

Looks like mostly point-you will be justly rewarded.  Have fun with the cook.

JacksDad

Lit the egg at 4 am. Cruising nicely at 220. 



Rendered the fat that I trimmed, in the oven:

JacksDad

The final outcome. This thing was delicious, the best I've ever made by far. People were hugging me about this brisket. I think the cut of meat really made a difference, because this thing literally melted in your mouth.... I put out the meat with several different sauces, but they weren't even necessary, this stuff was so moist... Ignore the dirty serving fork 

GoooDawgs

@JacksDad nice work!   Do you remember what internal temp that got to? 

JacksDad

GoooDawgs said:

@JacksDad nice work!   Do you remember what internal temp that got to? 

200 exactly. I kept the brisket unwrapped and the egg really low for most of the day. It was in the stall around 170 but with the deadline approaching, I wrapped it and bumped the egg in several increments until it was 350, and the IT quick hit 200. Then it went into my oven, still foiled, at 170 (as low as it will go). When I opened the foil at the party several hours later, it was still streaming hot. 

lousubcap

Congrats on the cook.  Way to bring it home.  Fork placement for the win