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Brisket sliders

PowakPowak Posts: 619
Saw a pretty good looking recipe on the Food Network the other day. Brisket sliders. https://www.foodnetwork.com/recipes/valerie-bertinelli/brisket-sliders-with-white-barbecue-sauce-5193947.amp 

Normally I do briskets in the egg, and they’re usually between 6-14lbs but this one calls for a 2.5lb(I gotta 3) in the crock, and it does sound good. My question is the recipe say about 6hours on high - Could I do 12 hours on low?

Comments

  • GoooDawgsGoooDawgs Posts: 662
    I would continue to do them in the egg and then follow the rest of the recipe.  The crock will disappoint if you're used to smoked briskets.
    Milton, GA 
    XL BGE & FB300
  • Kent8621Kent8621 Posts: 352
    being in Alabama now, I have worked to perfect white sauce and most people really enjoy it, let me know if you are going to make that with them and I can help with a tried and true recipe you will enjoy.

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • PowakPowak Posts: 619
    GoooDawgs said:
    I would continue to do them in the egg and then follow the rest of the recipe.  The crock will disappoint if you're used to smoked briskets.
    No kidding right? Maybe I could use the onion soup mix as a rub and lay the onions in wheels on top
  • GoooDawgsGoooDawgs Posts: 662
    Powak said:
    GoooDawgs said:
    I would continue to do them in the egg and then follow the rest of the recipe.  The crock will disappoint if you're used to smoked briskets.
    No kidding right? Maybe I could use the onion soup mix as a rub and lay the onions in wheels on top
    You may be onto something... that sounds pretty good!
    Milton, GA 
    XL BGE & FB300
  • PowakPowak Posts: 619
    GoooDawgs said:
    Powak said:
    GoooDawgs said:
    I would continue to do them in the egg and then follow the rest of the recipe.  The crock will disappoint if you're used to smoked briskets.
    No kidding right? Maybe I could use the onion soup mix as a rub and lay the onions in wheels on top
    You may be onto something... that sounds pretty good!
    I’ve heard smoked onions are delicious. A coworkers done em.
  • SSQUAL612SSQUAL612 Posts: 971
    I always make sliders with the leftover flat...add some slaw and caramelized onions and you're good to go.  I use the French Fried Onions to add a crunchy texture and it's always a winner around here.  
    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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