Brisket & Pizza

BluegillSmalls

Since my pizza dough recipe makes two mediums I made up a brisket pizza and buffalo chicken pizza tonight, dome temp and stone around 550.  The sauce for the brisket pizza was the sweet bbq sauce recipe from Franklin’s book, topped with previously cooked brisket, red onion, and drizzled with a vinegar pepper sauce once pulled from the egg.  The buffalo chicken had a franks hot sauce base, rotisserie chicken, bacon pieces, red onion and finished with a swirl of ranch.  While the buffalo chicken is always solid, the brisket won hands down - I’ll have to do that one again.  Thanks for looking.

Biggreenpharmacist

Damn right!  I probably would have crumbled some blue cheese on the buffalo but damn that looks good. 

hoosier_egger

Good work. I'd slam them 

JohnInCarolina

Heck I’d crush both of those right about now. Looks great to me!

bluebird66

Awesome cook!

BluegillSmalls

Thanks guys, I agree @Biggreenpharmacist blue cheese crumbles woulda set it off.  I think the reason why the brisket pizza was so good is that the remaining fat off the point had a chance to render out with the pizza cook.  While the sauce was very heavy with vinegar the pizza tasted velvety, smooth brisket/bbq taste.  You guys gotta try it.  As always, red onion. 

thetrim

Yes sir!

XC242

Nicely done

EggbertGreenII

Looks great to me!