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Question -- Brisket sliders

JacksDadJacksDad Posts: 458
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



Large BGE -- New Jersey

Comments

  • lousubcaplousubcap Posts: 16,794
    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-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • tarheelmatttarheelmatt Posts: 9,322
    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

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  • JacksDadJacksDad Posts: 458
    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! 


    Large BGE -- New Jersey

  • Gator Pickles!

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

  • GoldenQGoldenQ Posts: 232
    What are Gator pickles???
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • LegumeLegume Posts: 8,221
    Chop it, sauce it and enjoy the party.
    Austin, TX
  • bgebrentbgebrent Posts: 16,519
    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.
    Sandy Springs & Dawsonville Ga
  • @The_Stache runs, I meander and peruse stuff

    Near Music City
    LBGE, Joe,Jr
    Free is better than cheap
    If it's worth telling, it's worth exaggerating


  • Sweet/hot jalepenos (and pickles).  Good on pretty much everything.  Spectacular on sliders.  Esp. brisket sliders.
    It's a 302 thing . . .
  • JacksDadJacksDad Posts: 458
    Thanks everyone. 

    I picked up the suspect in question this morning:




    Large BGE -- New Jersey

  • lousubcaplousubcap Posts: 16,794
    Looks like mostly point-you will be justly rewarded.  Have fun with the cook.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • JacksDadJacksDad Posts: 458
    Lit the egg at 4 am. Cruising nicely at 220. 



    Rendered the fat that I trimmed, in the oven:


    Large BGE -- New Jersey

  • JacksDadJacksDad Posts: 458
    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 


    Large BGE -- New Jersey

  • @JacksDad nice work!   Do you remember what internal temp that got to? 
    Milton, GA 
    XL BGE & FB300
  • JacksDadJacksDad Posts: 458
    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. 
    Large BGE -- New Jersey

  • lousubcaplousubcap Posts: 16,794
    Congrats on the cook.  Way to bring it home.  Fork placement for the win ;)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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