Brisket sliders

Powak

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?

GoooDawgs

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.

Kent8621

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.

Powak

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

GoooDawgs

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!

Powak

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.

SSQUAL612

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.